How to Make Taco Meat in 15 Minutes

Instructions:

1. Heat the pan. Set a large skillet over medium high heat and add 5ml of neutral oil. Note: Wait for the oil to shimmer before adding the meat.
2. Sear the beef. Add the 454g of ground beef to the pan. Cook for 3 minutes without moving it to develop a dark brown crust on the bottom.
3. Break it up. Use a spatula or potato masher to crumble the meat into small, even pieces. Cook until no pink remains, usually another 4 minutes.
4. Drain the excess. Tilt the pan and spoon out the extra grease, leaving about 15ml of fat for flavor. Note: Don't drain it completely or the meat will be dry.
5. Toast the spices. Stir in the 8g chili powder, 2g cumin, 6g salt, 1g smoked paprika, 1.5g garlic powder, 1.5g onion powder, and 0.5g black pepper. Cook for 1 minute until fragrant.
6. Add the binder. Stir in the 5g of tomato paste, coating the meat thoroughly. Note: This creates a base for the sauce to cling to.
7. Deglaze with broth. Pour in the 120ml of beef broth. Use your spatula to scrape up any brown bits stuck to the bottom of the pan.
8. Simmer and reduce. Turn the heat down to medium low. Cook for 5 minutes until the liquid has thickened into a glossy glaze that coats the beef.
9. Check the temp. Ensure the meat has reached an internal temperature of 71°C.
10. Rest and serve. Remove from heat and let it sit for 2 minutes. The meat will absorb any remaining moisture as it cools slightly.