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May 5, 2012 06:21 AM

Greasy Tacos

There's this mexican restaurant near me that makes the best tacos. tacos, like i've never tasted anywhere before. they say it's a california mexican restaurant and i don't really know what that means but the tacos are divine.
the ground beef they use is super greasy, so much so that it just seeps through the shell into the wax paper that they bring them out on. i can't detect any sort of spice in the meat either, which is strange. it's just a messy hard taco. i was wondering though, if anyone has any suggestions on how to get similar results with ground beef. whenever i make my taco meat, it comes out dry and without a lot of flavor and when i add cumin or the chili powder, it just ends up tasting fake. i'd really like to be able to make a good taco for cinco de mayo, so if anyone has any suggestions, i'd love to hear them.


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  1. I think the first step is to find some ground beef with a lot of fat in it which isn't that easy to do in my area these days.

    I love a good greasy taco, the kind where the grease runs down your arm and starts dripping off your elbow.

    1. If you can't grind your own get the meat dept. to grind a chuck roast for you or a piece of brisket and leave the fat cap on. Supermarket brisket flats are quite lean these days

      1 Reply
      1. I worked in a Cal-Mex place and we would fry the taco shells with the beef in them! Used a toothpick to hold it together and dropped it in the fryer. Beef sure was never dry and they tasted damned good.

        1 Reply
        1. re: mojoeater

          that sounds really tasty actually, but this bad boy wasn't fried. it was just.. perfect :)

        2. Besides using fatty ground beef, add oil to the pan for cooking. Brown well to dry up the moisture and just the fat and meat will remain. You will have unctuous and greasy ground beef.

            1. re: shoo bee doo

              Shoo bee doo has nailed your secret ingredient, I bet, and don't forget the salt.

              1. re: shoo bee doo

                I think that's it. I'll try it tomorrow, thanks. Just add some lard to the pan after the meat is cooked?