Tacos De Matamoros

Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2006

Wonderful recipe for ground beef taco meat! This is indeed how it is made in mexico.. although in the states we are more used to browning the meat first and then adding packaged seasonings (which are always high in sodium). If possible, drain the meat really well and chill the broth. You will get the best separation of fat, broth and ...well...sludge. Toss the fat, gently scoop out the broth that has set up (kinda like jello) and toss the rest. I returned all the chilled broth to meat and simmered it on med. high to reduce the amount of liquid.. there is no sense tossing all of that flavor infused broth that adds to much to the taste! Thanks for the great authentic recipe! Love the flavor of this dish!

—Karen H

See full review »

Most Helpful Critical Review

Mar 06, 2008

uh, no, this is *not* authentic-tasting. i grew up in deep south texas, then lived in laredo for 5 (long) years. with all the rave reviews, i thought i was in for a treat and ditched my own way of making taco meat. i was so dissappointed last night that i made another batch today using way more spice, since the orig. is quite bland. it was better, but not great. i sooooo disagree with the boiling method and cannot ever remember eating a taco with this consistency in matamoros, reynosa, progresso, nuevo laredo, mexico city, monterrey, san miguel, etc, etc, and all points in between. i honestly thought the second batch would be a huge hit, but even with the zippier spices (jalapenos, way more garlic, oregano, cayenne, diced tomatoes, potatoes, etc), no cigar. authentic taco meat *is* supp. to be soft, just not soft and slightly rubbery. we'll eat this pot full o' mush cuz anything is pretty much edible wrapped in a tortilla heaped with sour cream, cheese and salsa.

—tunatwist

See full review »

71 Ratings

See other versions of this recipe!

Jul 02, 2005

This was VERY good. I've eaten many times in Matamoros and Progresso Mexico (Garcia's and Angel's restaurants) and this IS what it tastes like. I doubled the recipe for a party of 7. Everyone loved it! Will try it in taco salad next time. Pay no attention to the bad review. It's worth a try!

—TEXMEX101

See full review »

Oct 11, 2007

I would have given this a five star, if I didnt have to change it so much. I added 1/4 cup chopped onion, 1 large roma tomato chopped, 1/3 cup of corn (our personal fav version), and salt, pepper, oregano, garlic powder, onion powder, and 1/4 cup of tomato sauce. put in fried tortilla shells, topped with tomato, salsa, lettuce, and sour cream and it was delicious, I guess I can say thanks for the inspiration, the recipe as written wasnt that great though.

—wifeyluvs2cook

See full review »

Mar 22, 2012

I used a red bell pepper instead of green and I increased both the amounts of the bell pepper and the onion to whole instead of half. I also did NOT use the full amount of salt, just enough to taste. Authentic or not, our family liked this "taco" meat. I made a Make-Your-Own-Taco-Bar last night, using this meat and with the other toppings, I also added more chopped onion, avocado, and homemade salsa. There wasn't much left over.

—Sarah Jo

See full review »

Apr 14, 2011

I am the original poster of this recipe.. an addition would be to simmer the ground meat.. whether it be a combination of turkey/beef/or pork in fat free Swanson chicken broth and definitely add 3 to 5 bay leaves to the meat/broth mixture.. adjust the seasonings to you liking.

—RHONDA35

See full review »

Dec 07, 2010

I thought these were just okay. They were very soft but they just didnt have much flavor to me. I added about a 1/4 teaspoon extra of the seasonings which helped a little but not much. We ate them the first night and had lots of leftovers so I made chili out of the meat and it turned out great.

—SB

See full review »

Mar 02, 2007

Very authentic! I didn't realize it when I started this recipe that it's time consuming so I started it one night & finished the next. Used lean ground beef. It's delicious. Use the authentic cheese which is saltier than we are used to. It goes perfect with the less salty meat.

—SD

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tacos de Alambre

Carne Asada Tacos

Pork Tacos

Tongue Tacos

Beef Tacos

Caldo De Res (Beef Soup)

Carne Asada Tacos or Al Pastor Tacos

Tofu Tacos I

Potato Tacos

Fry Bread Tacos II

ADVERTISE WITH US

Nutrition

Calories
629 kcal
31%

Carbohydrates
33 g
11%

Cholesterol
128 mg
43%

Fat
39.1 g
60%

Fiber
6 g
24%

Protein
38.4 g
77%

Sodium
868 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tacos De Matamoros

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 629
Calories from Fat: 352

% Daily Value *
Total Fat 39.1g 60 %
Saturated Fat 20.5g 103 %
Cholesterol 128mg 43 %
Sodium 868mg 35 %
Potassium 609mg 17 %
Total Carbohydrates 33g 11 %
Dietary Fiber 6g 24 %
Protein 38.4g 77 %
** Sugars 2.8g
Vitamin A 55 %
Vitamin C 28 %
Calcium 63 %
Iron 41 %
Thiamin 20 %
Niacin 58 %
Vitamin B6 39 %
Magnesium 31 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.