From: D.Rutherford@appbio.utas.edu.au (Macfudd)

Tacos

Dry Ingredients

2 tablespoon Cumin powder
1 tablespoon Nutmeg powder
1 tablespoon Pimento (Allspice) powder (NB not pimiento)
1 tablespoon Paprika (hot or sweet)
1 tablespoon cracked peppercorn
salt to taste

Wet Ingredients

1 medium onion, diced
1 medium green capsicum, diced
1 medium red capsicum, diced
1 seeded tomato, roughly chopped
12 hot little fresh red chillies, sliced
6 pickled jalapenos, sliced
1 tablespoon tomato paste
1/4 cup tomato juice
2 tablespoons of olive oil

Meat

1 kilo lean choice grade mince (ground beef)

To Cook

*In a heavy bottomed frying pan (skillet) saute the onion in the oil until
golden
*Add the mince and fry with stirring until cooked dry. This means all the
water has gone and only oils remain; the meat looks dry at this point.
*Add all the dry ingredients to the meat and cook for two minutes with
stirring. This cooking without water brings the natural oils out of the
spice and gives a better flavour. If too dry then add a little oil, not
water.
*Add the wet ingredients and stir in well.
*Reduce heat to very gentle, cover fry pan and cook for 3/4 hr. Stir
occasionally to reduce sticking to pan.

The mixture should not be runny, if so remove lid and reduce.

Real taco meat should not be mince but in fact shredded cooked beef. I like
a chunk of tough stuff simmered in vegetable stock until VERY tender. Make
sure, when shredding by hand, that you shred along the grain; not against
it.
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