Master Mexican cuisine with Star Ranch Angus® Beef
Ready to spice things up in the kitchen? Mexican cuisine is a fun way to experiment with new recipes and expand your palate (especially if you have little ones). And what better way to enjoy some delicious Mexican food than with family? In fact, 72% of Hispanics say that sharing meals is an important part of family togetherness — something that has always been important to the Star Ranch Angus brand and is something our customers also value. To celebrate these shared ideals, let’s explore Mexican spices, cooking tips and Mexican beef recipes — all with a little help from Chef Guy and Star Ranch Angus beef.
SOURCE: Midan Marketing Multicultural Meat Consumer Survey, March 2021
Meet Chef Guy
Chef Guy Meikle is the Executive Chef and President of Chicago’s Heritage Restaurant & Caviar Bar and has been in the industry for more than 25 years. His expertise and knowledge have earned him the title of Tyson Fresh Meats Culinary Consultant. Chef Guy has been around the culinary block and is excited to offer some insights to help you master bold Mexican flavors at home.
Turn up the flavor with spices
When it comes to Mexican cuisine, the first thing that comes to mind are the bold flavors and spices. More popular flavors include cumin, Mexican oregano, garlic, onion, chili powder and cilantro. But if you want to take it up a notch, try incorporating these more unique flavors into your dish.
- Piloncillo: a raw form of pure cane sugar that is sometimes called Mexican brown sugar. It can be used as a sweetener in a variety of recipes.
- Hoja santa: a Mexican pepperleaf that works great in both sweet and savory dishes. Some have compared the flavor to licorice, eucalyptus or tarragon, and it is even nicknamed the root beer plant.
- Achiote: a spice that can also be turned into a paste or oil. It is mostly used for color but can add an earthy, peppery or smoky flavor when used in large amounts or when mixed with other spices.
These flavors are great for mixing and matching and can be used in a variety of dishes — from Mexican beef fajita recipes and birria de res recipes to shredded beef tacos and Mexican steak recipes. Have fun experimenting with flavors and heat levels to create your perfect blend.
Mexican cooking tips
All good Hispanic beef recipes are derived from a steady application of heat — methods like grilling directly over charcoal, simmering on a stove top or slow cooking in an oven or charcoal pit. Here are Chef Guy’s recommendations for different types of cuts so you can bring the Mexican restaurant experience home.
- Pair tougher, more durable whole cuts with deep, dark flavor profiles.
- Whole Bone-in Short Ribs: Pair with pumpkin seed mole, deep dark pasilla chiles, piloncillo and hearty dark beer, braised low and slow. Smoke, then braise in the oven.
- Bone-In Spareribs: Try a blend of burnt orange, apple, New Mexico chile, hoja santa, black pepper and cinnamon. Smoke with the rub, then wrap and finish in the oven.
- Pair more tender, ready-to-grill cuts with spicy, bright and acidic marinades or rubs.
- Skirt Steak: Mix up a vibrant combination of lemon zest, oil, tons of herbs, roasted and seeded green chiles, lots of chile de arbol — grill over high heat.
- Flank Steak: Combine orange zest, chipotle puree, roasted garlic, cumin, salt and olive oil — grill over medium coals for a longer time, slice thinly.
- Sirloin Ball Cap: Combine achiote, paprika, mayonnaise and mustard — roast with large flake sea salt over open flame.
Still not sure where to start? Check out our favorite Mexican beef recipes.
Spicy Pulled Beef Taco Bowl
With only 20 minutes of prep then slow cooked in a crock pot, this simple (but delicious) Mexican beef taco recipe shows how spices can bring a dish to life.
Verde Braised Sirloin Steak Taco Bar
Taco night just got an upgrade with this recipe. It’s so simple and delicious, it just might become your signature dish.
Shredded Beef Lettuce Wraps
Cutting back on carbs doesn’t mean you have to cut back on Mexican food altogether. These lettuce wraps only take 10 minutes of prep and are oh-so scrumptious.