Welcome, brave culinary adventurers, to the wild world of Buffalo, NY-style tacos! Now, you might be thinking, “Buffalo? Tacos? Did someone accidentally shuffle their recipe cards?” But hold onto your snow shovels, folks, because we’re about to embark on a flavor journey that’s more exciting than a Bills fan sliding off a flaming table.
Picture this: It’s the dead of winter in Buffalo. The snow is piling up faster than excuses at a traffic stop, and you’re craving something that’ll warm you from your frost-bitten toes to your heavily beanie-d head. Enter the Buffalo taco – a dish so hearty, it makes your average taco look like it skipped leg day.
Now, let’s talk about the star of this show – the beef. We’re not messing around with some dainty, pre-packaged nonsense. Oh no, we’re going full-on carnivore mode with three pounds of ground beef. That’s right, three pounds. It’s like we’re preparing for a zombie apocalypse, but instead of boarding up windows, we’re stuffing tacos.
But wait, there’s more! This isn’t your “brown the meat and call it a day” kind of recipe. No sir, we’re simmering this bad boy for hours. Why? Because in Buffalo, we have time. Lots of time. Especially when we’re snowed in from November to… let’s be honest, sometimes June.
And the spices? Oh boy, buckle up, buttercup. We’re throwing in everything but the kitchen sink (and only because the sink is probably frozen). Chili powder, cumin, oregano – it’s like a spice rack explosion in here. And don’t forget the jalapeño. Because nothing says “I laugh in the face of sub-zero temperatures” quite like a pepper that bites back.
Now, I know what you’re thinking. “This sounds amazing, but can I really dedicate half my day to making taco meat?” Well, my friend, in the time it takes to make this taco filling, you could probably watch the Bills lose a Super Bowl. But trust me, unlike that hypothetical game, this recipe is a guaranteed win.
So, preheat that stove, channel your inner taco artist, and get ready to create a meal that’ll make your taste buds do the Chicken Wing (that’s a dance, right?). By the time you’re done, you’ll have a taco filling so good, you might just forget you’re in the tundra… I mean, Buffalo.
Ingredients
- 3 lbs ground beef
- 9 cups water
- 14.5 oz can no-salt-added diced tomatoes with juices
- 3 medium-large onions diced
- 2 medium cloves garlic. minced
- 1 fresh jalapeno pepper de-seeded and minced or 1 tablespoon dried diced jalapeno pepper
- 2 tbsp honey
- 3 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 3 tbsp chili powder
- 1 tbsp coarse kosher salt
- ½ tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp ground cumin
Instructions
- Add the beef and 8 cups water to a 5.5-quart pot over high heat. Bring to a boil, and then once it boils, turn the heat down so it doesn’t boil over.
- Cook (uncovered, not you, the pot) for 45 minutes.
- Skim the fat as it rises to the top, and stir occasionally.
- Stir in all remaining ingredients along with 1 cup of water.
- Turn the heat back up to high, and let it come to a boil. Once boiling, turn the heat down so the mixture stays at a steady simmer.
- Cover the pot this time, and cook around 3 hours until the liquid gone. Give it an occasional stir.
- Use the beef to make tacos or … giggle… taco salad.
- Grab some soft tortillas, shredded lettuce , sliced tomatoes, and your favorite cheesy cheese.
- Pick salsa, sour cream, or guacamole – make it how you like it!
- EAT IT.
- PS: This meat stuff might even taste better the next day.
