Search thousands of recipes reviewed by home cooks like you.

Tacos De Matamoros

Tacos De Matamoros

  • Prep

  • Cook

  • Ready In

RHONDA35

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Karen H
58
12/25/2006

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!

TEXMEX101
34
7/2/2005

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!

wifeyluvs2cook
33
10/11/2007

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.