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Chili for Tacos?
So I'm having problems with making mince for tacos.
the end result is tasty and full of flavor, but has loads of liquid when it settles down.
I want something a bit more "together" with some liquid, kinda like a jam or ketchup consitancy.
(how I cook)
fry onions in a dash of oil, add (beef) mince (medium), fry, add a small jar of tomatoe/seasoning.. maybe throw in a couple of spices and garlic...
had thought of the dry season, but not sure if I should add any tomatoe puree etc
any ideas ?
txs
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