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The Secret to the Meat

Along with the spices, there’s another aspect to Taco Bell’s meat that makes it so unique, and it’s the consistency. To make our meat mixture, we browned it in the pan without the spices, breaking it up as little as possible with our spoon while doing so. Once it was halfway cooked, we removed it from the pan and added it to a food processor to pulse — just once — so that it was ground down to a thin and less chunky consistency. We then added the meat back to the pan with the spices and let it simmer until cooked through, flavorful, and thick.

(Credit: Patricia Stagich)
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The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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