Making tacos at home

[Shannow]

Alton Brown did a piece on Spag Bol that perfectly explained it to me.

Minced meat is (obviously and usually) the cheaper cuts of beef, and those are the types that we usually cook low and slow. High in colagen and sinew and well worked muscle. The grinding process means that it's not chewy like undercooked chuck or the like would be

Brown in well, then let it simmer in water for an hour or so.

The pressure cooker suggestions are goof IMO.

 

[tth]

I was told the method some fast food taco places use to get the more fine meat texture. Instead of flying, they boil the frozen hamburger then drain. Throw into your kitchen aid mixer for awhile to break it down. Then add to pan and add seasonings.
Tried it a few times, seems gross boiled hamburger. I suppose it was OK though.