WAGYU GROUND BEEF TACO RECIPE
Yield: Approx 4-6 Servings
2lbs of R-C Ranch Wagyu 80/20 Ground Beef
1 1/2 Tablespoon Garlic Powder
1 1/2 Tablespoon Onion Powder
2 Tablespoon Kosher Salt
2 Tablespoon Black Pepper
1 1/2 Tablespoon Spanish Paprika
2 Tablespoon Cumin
1 Teaspoon Cayenne
1 Teaspoon Chili Powder
1 Small Pinch Cinnamon
1 Can of Pilsner or Light Beer (Karbach Horeshoe is our beverage of choice!)
4-6 Tortillas (corn or flour), warmed
Heat large nonstick skillet over medium heat.
When hot, add beef and sauté, breaking up the meat for 3-4 minutes, or until cooked through and browned.
Using slotted spoon, drain 95% of the fat and discard.
Add the beef back to the skillet along with all the spices and stir thoroughly.
Allow the spices to toast for about 2 minutes.
Deglaze the pan with a 3/4 can of pilsner and cook for an additional 5-8 min over low-medium heat
While the mixtures simmers, reward yourself by finishing off the rest of that delicious pilsner beer.
Remove the skillet from the heat and serve the warm Taco Meat inside your taco shell of choice. I personally like corn tortillas slightly fried in Wagyu Tallow.