NEVER Cook Ground Beef This Way Again — Try This Old Mexican Trick

Find All my recipes in one place! Nana Rosa's Cook Book- https://nanarosakitchen.store/. Your ground beef was never the problem. The spoon was. Here's la tapa, the old Mexican way: lay the pound down in one piece, leave it alone until the smell changes, then make picadillo. All 7, so you can keep them by the stove: 7. Buy 80/20 or 85/15 (ground chuck), not 93/7 6. 15 minutes out of the fridge, then pat it dry 5. Line everything up beside the stove: potato + carrot pea-size, onion, chile, blended tomato, warm caldo 4. Heavy 12-inch pan, 2 minutes of heat, 1 tsp of oil, 1 lb max 3. Salt after the crust, never on the raw meat 2. After the crust: spoon off the fat (never into the sink), carrot and potato into the fat, onion, FRY the tomato, caldo + scrape, spices, moist not wet La tapa: one flat cake, press once, don't touch it for 4–5 minutes until it smells toasty, flip, break into chunks (160°F inside)