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Homemade From Scratch Tacos – Chef Joe Gatto

Homemade From Scratch Tacos – Chef Joe Gatto

Homemade From Scratch Tacos - Chef Joe Gatto | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
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Homemade From Scratch Tacos are so amazingly good and easy to make. From grinding your meat to making your own fresh tortillas... they are simple and tasty!

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Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Meat
 4 lbs chuck roast
Taco Rub
 2 tbsp chili poweder
 1 tbsp cumin
 1 tbsp roasted garlic powder
 1 tsp salt
 1 tsp black pepper
 Combine all ingredients
Tortillas
 2 cups flour
 1 tsp salt
 2 tsp baking powder
 ¼ cup oil
 ½ cup chicken broth or water

Grinding the Chuck
1

Cut the chuck roast into 1 inch pieces in place in the freezer for an hour until firm. Make sure all your grinding equipment goes in the freezer as well. Take everything out and grind the Chuck into an ice cold bowl. Everything has to be called for safety and to make sure the fat stays solid.

Making the Tortillas
2

Combine the flour, salt, baking powder, in the Bowl of food processor. Slowly add the oil until it becomes grainy. It should hold the shape when you squeeze it in your hand. Add the water or chicken broth in process for one minute until the dough forms a ball if it does not form a bowl add 1 tablespoon more broth or water in process until the dough comes together.

3

Take out a need it for one minute. Cut into eight equal pieces and roll them into balls. Using a rolling pen roll the balls and seven eights inch rounds. Place a nonstick griddle over medium heat. Do not add oil. Two to time, gently lay the tortillas in a hot griddle for about a minute aside until brown with tiny black spots. Remove in stack the tortillas and cover them with a dry towel to keep them nice and warm and pliable

Making the Tacos
4

Warm up nonstick pan add 1 tablespoon of neutral oil. Add 1 to 2 pound of fresh ground beef. Begin to sauté the beef when it begins to brown add some of your taco rub and stir it around. Taste and re-season if necessary.. When everything is brown and seasoned to perfection set aside.

5

Take a homemade tortilla throw on some of that delicious taco meat and top with your favorite salsa or pico to Gallo and shove it in your pie hole.

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Recipe Resource: Chef Joe Gatto - From Scratch

Ingredients

Meat
 4 lbs chuck roast
Taco Rub
 2 tbsp chili poweder
 1 tbsp cumin
 1 tbsp roasted garlic powder
 1 tsp salt
 1 tsp black pepper
 Combine all ingredients
Tortillas
 2 cups flour
 1 tsp salt
 2 tsp baking powder
 ¼ cup oil
 ½ cup chicken broth or water

Directions

Grinding the Chuck
1

Cut the chuck roast into 1 inch pieces in place in the freezer for an hour until firm. Make sure all your grinding equipment goes in the freezer as well. Take everything out and grind the Chuck into an ice cold bowl. Everything has to be called for safety and to make sure the fat stays solid.

Making the Tortillas
2

Combine the flour, salt, baking powder, in the Bowl of food processor. Slowly add the oil until it becomes grainy. It should hold the shape when you squeeze it in your hand. Add the water or chicken broth in process for one minute until the dough forms a ball if it does not form a bowl add 1 tablespoon more broth or water in process until the dough comes together.

3

Take out a need it for one minute. Cut into eight equal pieces and roll them into balls. Using a rolling pen roll the balls and seven eights inch rounds. Place a nonstick griddle over medium heat. Do not add oil. Two to time, gently lay the tortillas in a hot griddle for about a minute aside until brown with tiny black spots. Remove in stack the tortillas and cover them with a dry towel to keep them nice and warm and pliable

Making the Tacos
4

Warm up nonstick pan add 1 tablespoon of neutral oil. Add 1 to 2 pound of fresh ground beef. Begin to sauté the beef when it begins to brown add some of your taco rub and stir it around. Taste and re-season if necessary.. When everything is brown and seasoned to perfection set aside.

5

Take a homemade tortilla throw on some of that delicious taco meat and top with your favorite salsa or pico to Gallo and shove it in your pie hole.

Homemade From Scratch Tacos – Chef Joe Gatto

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