Tacos De Matamoros Recipe - Allrecipes.com
Tacos De Matamoros Recipe
  • READY IN 2 hr

Tacos De Matamoros

Recipe by  

"A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  1. Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
  2. Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
  3. Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.
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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!

 
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.

 
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!

 
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.

 
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.

 
Mar 13, 2014

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 your liking.

 
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.

 
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.

 

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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.

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RHONDA35
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