Mullethead and Hambone Easy Ground Turkey Taco Tuesday Party

Alright folks, gather ’round the ol’ digital campfire for another culinary adventure with your favorite Texan food wranglers, Mullethead and Hambone!

Tonight, we’re throwing a Tex-Mex taco fiesta that’ll have you saying “Yeehaw!” louder than a coyote in a karaoke bar. Join us for our ground turkey Taco Tuesday party.

Millie and Hillary, bless their cotton socks, are perched on their bar stools like a couple of cardinals waiting for a worm, sippin’ on some Catena Malbec that pairs about as well with Tex-Mex as cowboy boots and bodegas. Order some for your party here.

“Don’t worry, ladies,” Hambone booms, his voice rich with the baritone of a rodeo announcer, “We ain’t gonna steer you wrong.

Tonight’s menu is a three-act Tex-Mex symphony: ground turkey taco meat, quick refried beans, Spanish rice, and all the fixin’s that’ll make you grin mockingly at high-falutin French food.”

Millie snorts, “Hambone, honey, the only French I know involves fries.”

Hambone winks, throws a conspiratorial glance at Mullethead, and mutters, “Bless her heart.”

Act One: The Star of the Show–Ground Turkey Taco Meat

This ain’t your mama’s taco meat, folks. We’re using ground turkey for a cheaper, lighter, and sometimes healthier option.

But don’t you fret, it’ll still pack a flavor punch stronger than a John Wayne right hook.

Sidenotes: There are two schools of thought about how to cook ground turkey for tacos.

The recipe today follows the first, cook meat until brown but still pink in the center. Which is fine if you’re in a hurry.

The other is our way, and it’s better. Great taste takes time. The more economical (cheap) store-bought ground turkey has very little flavor of its own compared to beef.

It’s not so much the fat content, because supermarket ground turkey can have as much or more fat than ground beef, depending on your budget.

Cheaper store-bought ground turkey also releases a ton of added water, which takes a long time to evaporate and concentrate what little flavor it has.

A Better Way

The way around this is to cook ground turkey until all liquid evaporates, at which point it caramelizes (along with the onions in our method) and is dark brown.

This method creates an awesome fond (flavor) layer in the bottom of the pan.

Once the liquid, along with the garlic and other spices, is added, the pan is deglazed, and the meat is now moist and richer tasting because the liquid lost is replaced by liquid that is flavorful and delicious.

And the garlic has no chance to burn (if you’re using fresh, which is not necessary).

Let us know in the comments if you would like a more detailed recipe using our method, and we’ll post one; many will likely sacrifice time for taste.

Ground Turkey Two-Step

1st: Like the recipe below, soften onions in fat or oil, add turkey, and cook until just browned (slightly pink in the center), before continuing with the rest of the instructions.

2nd: Our method: heat fat, add turkey, and cook till no longer pink; add onion, mix, and sauté until mixture is dark brown; onions will caramelize along with the turkey, creating the fond good cooks cherish.

Some argue that the meat will dry out, but you’re adding liquid and spices to finish the dish.

 Ingredients:

• 1 lb. ground turkey
• 1 medium onion, chopped, Using this highly-rated Black+Decker Electric Food Chopper is a lifesaver in the kitchen, folks! Find it on Amazon for cheap!
• 2 cloves garlic, minced (garlic press, anyone?) This Zulay Kitchen Premium Garlic Press Set is awesome (also very cheap on Amazon!).
• 1 tablespoon lard, bacon fat, or olive oil if you don’t like Tex-Mex
• 1 packet taco seasoning (you can use fajita seasoning if you’re feeling frisky!)
• 1/2 cup water or low-sodium beef broth
• 1 (15 oz) can diced tomatoes, undrained

Instructions:

1. Heat fat or oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Stir in the ground turkey and cook until browned, breaking it up with a spoon as it cooks. (The fat or oil will spatter because of its liquid hitting the hot fat; a spatter guard like this BergKoch splatter screen, (which comes in 4 sizes and is very reasonably priced) will save you a lot of heartache and a destroyed cooktop. 
3. Add the garlic and cook for an additional minute, until fragrant.
4. Stir in the taco seasoning and water or broth. Bring to a simmer and cook for 10 minutes or until the meat is moist and liquid is absorbed. Stir in the diced tomatoes and cook for an additional 5 minutes or until liquid is absorbed. 

Hambone, ever the showman, holds up a wooden spoon like a bullfighter’s sword. “There you have it, folks! The matador of taco meat!”

Millie, mockingly, chimes in. “Ah, living up to your nickname, such a ham Hambone!  Honey, put the spoon down before you poke your eye out. And you’re missing your muleta, mister.”

Act Two: The Beans That Dream of Being Refried

These ain’t fancy frijoles, folks. These are down-home, country-comfortable refried beans made with pantry staples and a whole lot of love.

Ingredients:

• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup water or low-sodium chicken broth
• 1 tablespoon lard, bacon fat, or olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, add fat and melt or warm through oil on medium-low heat for 2-3 minutes. Add beans and mash with a potato masher. This stainless steel RSVP Masher is a dream to use, highly rated and very inexpensive! Continue mashing till mostly smooth, leaving some chunks for texture.
2. Stir for 2-3 minutes till heated through
3. Set heat to medium and stir in the water or broth, chili powder, and cumin. Season with salt and pepper to taste.
4. Stir frequently, until heated through and thickened, about 5 minutes. 

Mullethead, with a mischievous glint in his eye, says, “You know what makes refried beans even better? Chopped crispy bacon. Trust me, it’s a game-changer.”

Hillary, raising an eyebrow, replies, “Mullethead, honey, I’m not sure my arteries can handle that. I’d have to add a crushed statin to mine!”

Mullethead grins. “Moderation is the mantra here, but it’s a good thing we’ve got plenty of other options, like mashed avocado, which is a lot creamier, has the same effect, and doesn’t taste like medicine!.”

Act Three: The Spanish Rice Symphony

This Spanish rice is as easy as peach pie, folks. It’s a simple side dish that’s packed with flavor and will complement your tacos perfectly.

Ingredients:

• 1 tablespoon lard, bacon fat, or olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can chicken broth
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat fat or oil in a large saucepan over medium heat for 1-2 minutes. Add the onion and cook until softened, about 5 minutes. 
2. Stir in the rice, garlic, chili powder, and cumin. Cook for 1 minute, stirring to coat the rice.
3. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
4. Fluff the rice with a fork and season with salt and pepper to taste.

Mullethead, ever the dramatic chef, throws his arms up in the air. “And there you have it, folks! A symphony of Spanish rice!”

Millie chimes in, “Take a bow, sir! I’m sure in your head, there’s a standing ovation while the crowd does the wave. Bravo!” 

Hambone, ever the practical one, says, “Cool your heels Millie, let’s get to the good stuff—the tacos!”

Warm up the Taco Truck

Our vehicle for the ground turkey tonight is crispy taco shells; there are many others.

If you choose hard, soft corn or flour tortillas, do yourself a favor and spread out on a cookie sheet and warm up in a medium oven for a few minutes for another layer of flavor. You’re welcome!

As Mullethead and Hambone assemble the tacos, Millie and Hillary eagerly wait, their eyes sparkling with anticipation.

Hambone, with a satisfied grin, says, “Remember, folks, taco meat is a versatile ingredient. You can use it for taco salad, enchiladas, soft tacos, omelets, scrambled eggs, or even add it to Queso.

And the best part? It freezes well, so you can make a big batch and enjoy it all week long.”

Millie nods approvingly. “That’s what I’m talkin’ about!”

Hillary raises her glass. “To tacos and good friends!”

Everyone clinks their glasses together, a toast to friendship, good food, and the joy of cooking together.

And so, another Tex-Mex taco fiesta comes to a delicious end. Mullethead and Hambone have once again proven that even the simplest of meals can be extraordinary when shared with good company.

But wait, there’s more!

A Taco Lover’s Guide to Toppings

No Tex-Mex taco fiesta would be complete without a smorgasbord of toppings. Here are a few of our favorites:

• Fresh cilantro: a classic and essential topping that adds a bright, herbaceous flavor.
• Sliced avocado or guacamole: creamy and rich, avocado adds a touch of luxury to your tacos.
• Pico de gallo: A fresh salsa made with tomatoes, jalapeno, onions, cilantro, and lime juice.
• Salsa: Choose your favorite salsa, whether it’s mild, medium, or hot.
• Sour cream: a tangy and creamy topping that complements the bold flavors of the taco meat.
• Shredded cheddar cheese: A classic cheese that melts perfectly on tacos. (We use Longhorn cheddar, just like our moms did.)
• Chopped lettuce: Adds a crisp, refreshing crunch to your tacos.
• Diced Fresh Tomatoes: Not everyone is partial to pico de gallo
• Grilled onions and peppers: a sweet and savory topping that adds a smoky flavor.

More Taco Tips and Tricks

• Use the method mentioned above in our sidenotes for a more flavorful result if you have the time.
• You can also (as opposed to the oven method mentioned above) warm your tortillas on a griddle or skillet. This will make them more pliable and easier to fold.
• Get creative with your toppings. Mix and match your favorites to create your own unique taco combinations.

Taco Party Planning Tips

• Set up a taco bar. This will make it easy for your guests to assemble their own tacos.
• Provide a variety of toppings. Offer a mix of classic and unique toppings to satisfy all tastes.
• Serve with your favorite sides. Refried beans and Spanish rice are standard, but guacamole salad, borracho or charro beans, and Mexican corn are also great options.
• Don’t forget the drinks! Not a Wino? Cold beer and margaritas are great accompaniments to any Tex-Mex feast.

 “This was a blast! Next time, we need to amp up the chaos even more!” Millie exclaimed, raising her glass in a toast.

“Only if you promise to stay out of the kitchen while we take the reins!” Hambone laughed.

And as the evening unfolded with an ambiance filled with camaraderie, laughter, and lots of delicious tacos, it became clear that Mullethead and Hambone had once again served up a memorable night.

So there you have it, folks! A tasty and easy ground turkey taco recipe that’s sure to please even the pickiest of palates.

And remember, when it comes to Tex-Mex, the secret ingredient is always love, laughter, and a good dose of Texas hospitality.

Stay tuned for their next ridiculous culinary escapade!
Bon appétit, y’all!

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