Beef (or Turkey or Tempeh) Tacos
Ingredients
- 1 pound ground beef preferably grass-fed ground beef; or dark meat turkey; or crumbled tempeh
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- ¾-1 teaspoon fine sea salt
- 1 teaspoon arrowroot powder
- ¾ cup water
- Accompaniments: corn tortillas, guacamole, pico de gallo, shredded cheese, refried black beans, cilantro-lime slaw, shredded lettuce
Instructions
- Mix all spices and salt together until well blended. If you're using corn tortillas, you can begin warming them until pliable on a dry griddle or skillet or over a low flame on the stovetop. I like to keep all of them warm in a clean kitchen towel.
- Heat a large skillet over medium heat. Add the beef to the skillet and cook, breaking up beef into small pieces (I like to do this by pressing against the meat with a slotted spoon), just until cooked through. If there's any liquid in the pan, drain before proceeding.
- Dissolve the corn starch in ¾ cup cold water. Add the spice mixture to the meat and cook over medium heat for a minute. Pour the water and dissolved arrowroot over the beef and cook until thickened, stirring occasionally.
- Serve with corn tortillas, guacamole, pico de gallo, shredded cheese, refried black beans, cilantro-lime slaw, and/or shredded lettuce.
Notes
The dry spice mixture can be made very far in advance, if desired. The mixture can be multiplied and kept in a glass container for several months. The ratio is approximately scant 3 tablespoons of spice mixture to 1 pound of meat.
Credit: Pamela Salzman