Cinco de Mayo: Tacos De Matamoros | Submitted By: RHONDA35

2 pounds ground chuck2 tablespoons chili powder2 tablespoons paprika1 1/2 teaspoons cumin1 teaspoon salt1/2 teaspoon garlic powder2 cloves garlic, chopped1/2 medium green bell pepper, chopped1/2 medium onion, chopped12 (6 inch) corn tortillas12 ounces queso asadero (white Mexican cheese)1 (8 ounce) container sour cream1 large tomato, diced2 cups shredded lettucePlace the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce. Amount Per Serving  Calories: 629 | Total Fat: 39.1g | Cholesterol: 128mg

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I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup chopped onion, 1 large roma tomato chopped, 1/3 cup of corn (our personal fav version), and salt, pepper, oregano, garlic powder, onion powder, and 1/4 cup of tomato sauce. put in fried tortilla shells, topped with tomato, salsa, lettuce, and sour cream and it was delicious, I guess I can say thanks for the inspiration, the recipe as written wasnt that great though. Was this review helpful? [ YES ]
17 users found this review helpful I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup... uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo for 5 (long) years. with all the rave reviews, i thought i was in for a treat and ditched my own way of making taco meat. i was so dissappointed last night that i made another batch today using way more spice, since the orig. is quite bland. it was better, but not great. i sooooo disagree with the boiling method and cannot ever remember eating a taco with this consistency in matamoros, reynosa, progresso, nuevo laredo, mexico city, monterrey, san miguel, etc, etc, and all points in between. i honestly thought the second batch would be a huge hit, but even with the zippier spices (jalapenos, way more garlic, oregano, cayenne, diced tomatoes, potatoes, etc), no cigar. authentic taco meat *is* supp. to be soft, just not soft and slightly rubbery. we'll eat this pot full o' mush cuz anything is pretty much edible wrapped in a tortilla heaped with sour cream, cheese and salsa. Was this review helpful? [ YES ]
9 users found this review helpful uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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