- Take your chuck roast, pat it dryyyyy. Cube, and chill in the freezer until firm enough for grinding.
- Grind once using a coarse die to avoid over-processing. Store in the fridge until ready to cook.
- Mix the seasonings listed above in a small bowl.
- In a skillet, brown the ground beef.
- Add diced white onion and cook until softened.
- Stir in a little tomato paste and minced garlic, cooking for about a minute.
- Sprinkle in some of your prepared taco seasoning blend.
- Deglaze the pan with beef stock and simmer until the liquid reduces.
Spicy Ranch
- Combine all ingredients in a mixing bowl.
- Stir until smooth and well blended.
- Refrigerate to thicken and let the flavors meld.
Beef Fat Flour Tortillas
- In a food processor, combine bread flour, salt, and baking powder.
- Add yeast and pulse to mix.
- Add beef tallow and blend until incorporated.
- With the processor running, slowly pour in warm water until dough forms.
- Remove dough and knead by hand until smooth.
- Portion into 50 g balls and shape into seam-free rounds.
- Cover and let rest for 30 minutes.
- Heat your tortilla press, press each dough ball flat, and cook until done.
- Keep cooked tortillas in a tortilla warmer.
Crispy Corn Tortilla Shells
- Heat oil in a deep fryer or skillet.
- Place tortillas in a taco fryer mold and fry until crisp.
Assemble
- Place shredded cheddar, pepper jack, and mozzarella on a warm flour tortilla and melt.
- Press a crispy corn tortilla onto the melted cheese so they stick together.
- Fill the shell with seasoned beef.
- Drizzle with spicy ranch.
Add shredded lettuce and top with more cheddar.
