Classic Macho Beef Tacos

Classic Macho Beef Tacos

Ingredients

  • 1 lb Lean Ground Beef (80/20 or 90/10 works best)

  • 1.5 tbsp K&Co. Apothecary Macho Taco Seasoning

  • 1/2 cup Water (or Beef Broth for extra richness)

  • 10–12 Small Corn or Flour Tortillas

  • Optional: 1 tsp Olive Oil (if using extra-lean beef)

Suggested Toppings:

  • Shredded sharp cheddar or Cotija cheese

  • Fresh cilantro and diced white onions

  • Squeeze of fresh lime juice (highly recommended to highlight the Macho Taco notes)

  • Sliced radishes or pickled jalapeños

 

 

Instructions

1. Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Cook until the beef is fully browned and no pink remains (about 5–7 minutes).

2. Drain (Optional)

If there is excessive liquid or fat in the pan, drain it off. This ensures the Macho Taco seasoning sticks directly to the meat rather than washing away.

3. Bloom the Spices

Reduce the heat to medium. Sprinkle the 1.5 tbsp of Macho Taco evenly over the meat. Stir the dry spices into the beef for about 30–60 seconds before adding water. This "blooms" the oils in the spices, making the flavor more vibrant.

4. Simmer and Thicken

Pour in the 1/2 cup of water. Stir well to combine. Let the mixture simmer for 3–5 minutes, stirring occasionally, until the liquid has reduced and formed a light, flavorful glaze around the beef.

5. Warm the Tortillas

While the meat simmers, warm your tortillas in a dry skillet or directly over a low gas flame for a few seconds per side until pliable and slightly charred.

6. Assemble

Spoon the Macho Beef into the warm tortillas. Top with your favorites and a final squeeze of lime to wake up the earthy chiles in the seasoning.

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