Re:Ground Beef in Mexican Restaurant Foods
Well, there will be those who look down their noses at GB in "Mexican" food. In Dallas, TX, GB was it from the '60s on. Now, the place I like, Ojeda's, uses as VERY mushy, very wet GB, in shells too delicate to pick up. Yet there is zero grease. A chef friend suggests they may be adding a little finely chopped potato to maintain the wetness, with no grease. If you can pick the thing up, the usual technique is to place a few of the delicate chips under your chin to catch the filling which always drips out of the taco. I've never seen anyone complain about the spices, etc, in this preparation.
Here in Los Angeles the Damned, what I do is steam the beef, which allows the grease to drip into the water below. Then, I go ahead and use a packaged Taco Seasoning Mix (my girlfriend does not like things too spicy) with water, in a sauce pan, letting the whole thing boil down until it's not TOO wet. I add more stuff to my half (roasted serrano peppers, black pepper, maybe some cumin, and some garlic). The only place I like finely chopped iceberg lettuce is here, in tacos. I'll add sharp cheddar, and a good, hot, thin, runny (NOT chunky) salsa.
No shredded anything for me.