smoked ground beef question.....

Discussion in 'Beef' started by bgaviator, Jun 5, 2013.

  1. bgaviator

    bgaviator Smoke Blower

    I'm not sure if any of you have eaten at Don Pablo's restaurants or not, but if you have and have ever had their Tacos, or especially their beef taquitos, I just find the meat to be really good in smoky flavor.....I'd like to replicate this at home, but i'm not sure how.  Now the tacos have ground beef in them, and I'm not sure what's in the kind of looks like finely shredded meat, but has a definite smokey flavor to it. 

    Now we have a pretty good little Mexican restaurant down the street as well that's not a chain, and I've always noticed that their taco meat just has a nice hint of smokiness to's almost grayish in appearance, and tastes and looks like nothing you would make using those McCormack seasoning packets. 

    So what's the method/technique to replicating this kind of smokey ground taco meat, and smokey shredded taquito meat?  Certainly I don't think Don Pablos takes the time to use a smoker for their there some type of dry seasoning that replicates this smokey flavor or something?  It's just always been one of my cooking curiosities I'd like to figure out.  Thanks! 
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Lots of places use liquid smoke as a flavoring. If you didn't want to smoke the meat you could give that a try,
  3. There's that or do like I do when I make smoked sausage breakfast burritos - I break up and brown my sausage til it's done, then I put it in a disposable aluminum foil pan and into the pre heated smoker at 250*-275* for an hour or so, to finish cooking the meat. Stir it around every 15-20 minutes so it all takes on some smokey goodness. 

    I haven't tried it with ground meat for tacos, but I'll bet it would work. You can either add the seasoning before smoking or add it after. I make my own taco seasoning instead of the packets.

    Homemade Taco Seasoning

    1 Tbsp chili powder

    1/4 tsp granulated garlic or garlic powder

    1/4 tsp granulated onion or onion powder

    1/4 tsp crushed red pepper flakes or 1/8 tsp cayenne pepper 

    1/4 tsp dried oregano (I use Mexican oregano)

    1/2 tsp paprika

    1 tsp ground cumin 

    1/2 - 1 tsp kosher salt

    1 tsp cracked black pepper

    1 tsp cornstarch

    1 beef bouillon cube, beef bouillon granules or Better than Beef Concentrate

    Combine all dry ingredients together in a small bowl. Store in an airtight container.

    Use 2 1/2 - 3 Tbsp of seasoning per pound of meat and 1/4 - 1/2 cup water to the meat. If using Better than Beef Concentrate, mix it in the water before adding to the ground beef and simmer until water has cooked off.

    *All seasonings can be adjusted to personal preference. The beef bouillon will add salt to it so beware. 
    Last edited: Jun 5, 2013
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    bgaviator, morning and welcome to the forum.....  About the ground beef and smoking....   Ground beef is chuck full of bacteria, pathogens etc...  It needs to be cooked to 160 ish internal temp quickly... within a couple hours of getting above 40 deg F, immediately is better....  get the smoker / grill up to 225 deg F.... add the spices etc to the meat.... make patties about  1/4 to1/2" thick and cook/smoke them.....  use a therm to check the meat temp....  cool and crumble for your taquitos...  refer immediately for future use.... 

    Please take a moment and stop into " /Roll Call/   " and introduce yourself and get a proper welcome from our members.... Also, if you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

    We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

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