Tx 2 Step 2 Meat Recipe
Make Tx 2 Step 2 Meat Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling — Beef and Pork Two‑Meat Mix
Binding & Finish
To Serve (suggested)
Method
Filling — Beef and Pork Two‑Meat Mix
- 1
- 2
Brown the meats
Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add ground beef and ground pork together in an even layer. Let cook, undisturbed, 2–3 minutes to develop browning, then break up with a spatula and continue to cook until mostly browned, about 5–6 minutes.
- 3
Cook aromatics
Push the meat to the side of the pan (or remove excess fat leaving about 1 tablespoon). Add the diced onion and sauté in the pan with the meat for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 4
Season and combine
Stir in the tomato paste and cook 1 minute to remove raw flavor. Sprinkle chili powder, ground cumin, smoked paprika, kosher salt, black pepper, and brown sugar over the meat. Mix to combine so spices bloom in the hot fat.
- 5
Deglaze and simmer
Pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan to release browned bits. Bring to a gentle simmer and reduce heat to medium-low. Simmer uncovered for 8–12 minutes until the mixture thickens slightly and flavors meld. If you prefer a thicker filling, stir in 1 teaspoon flour dissolved in 1 tablespoon cold water and simmer 1–2 minutes more.
Binding & Finish
- 6
Adjust seasoning with additional salt and pepper to taste. If using, stir in 1 tablespoon lime juice to brighten the mixture and fold in chopped cilantro for fresh herb flavor. Keep the mixture warm while preparing to serve.
To Serve (suggested)
- 7
Spoon about 1/3 to 1/2 cup of the warm two‑meat mixture onto each warmed tortilla or split bun. Top with shredded cheese so it melts on the hot meat, add pickled or fresh jalapeños for heat, and finish with a dollop of sour cream or crema. Garnish with extra cilantro if desired.
- 8
Leftovers: cool to room temperature then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat with a splash of stock or in the microwave until heated through.