Talking Nachos & Infusions with my favorite California flower 🌿
avocado oil, (infused)
1 pound 80/20 ground beef
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 1/2 teaspoon garlic powder
1 ½ tablespoon granulated onion
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground beef bouillon
½ teaspoon MSG
¼ teaspoon sugar
Kosher salt, to taste
2 cups water, divided
2 tablespoons cornstarch
Heat a nonstick griddle or large pan over medium heat.
Add the ground beef and 1/4c of water, immediately breaking into small pieces.
Once the chop meat is broken down and the water evaporated, add the spices as the meat begins to brown – cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt.
Cook until the beef is golden brown and caramelized, about 5 minutes.
Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. Continue cooking for about 10 minutes, until the liquid reduces.
In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
Serve immediately or cool to enjoy later.