Comments on: Homemade Mighty Taco Beef Copycat

By: Ed

Ed — Thu, 25 Feb 2021 15:46:32 +0000

Pro-tip – for those complaining about too much water – water evaporates. The recipe is accurate. And you have to cook it like this to get that fine, soft texture that Mighty Taco meat has. It’s a dead ringer, and now that Mighty sauces are marketed and sold in grocery stores, it’s easy to make super mighty’s at home. Would recommend.

By: Tina

Tina — Sun, 31 Aug 2014 15:27:05 +0000

Being originally from the Buffalo area, I miss my Mighty Taco. I was so excited to find your recipe for their beef. I also purchased a bottle of their hot sauce online and was ready to make me my own Mighty Tacos. I tried this recipe last night and, although the flavor was very good, I thought 9 cups of water seemed like a lot. After it had been cooking for well over 4 hours, I still had a big pot of beef soup. I ended up scooping at least 4 or 5 cups of water out, just to be able to use the meat. After making a bunch of very wet tacos, I placed the remaining meat into a mesh strainer over a bowl and was able to strain out another cup or so of water/juice. What I now have left is a nice taco meat. I would definitely try this again but would start out with only a few cups of water. I can add more if needed, but it was really a pain to keep removing it. So, thank you so much for this recipe but after spending $12 on beef, I was a little disappointed in what it took to get this the way it needed to be.

By: Laura

Laura — Thu, 20 Feb 2014 17:40:29 +0000

My husband and kids look forward to taco night and they LOVED this of version of taco meat. This recipe is a keeper! Thanks for sharing!

By: Lucca Rossi

Lucca Rossi — Sat, 07 Dec 2013 23:21:24 +0000

Can’t wait to try this Faith. I didn’t know Buffalo was famous for 2 great foods! Thanks

By: Diane

Diane — Thu, 07 Nov 2013 01:00:47 +0000

OMG, I’m a Buffalo transplant in CA and while I love the Mexican food here on the west coast, nothing beats a Mighty!!