Summary:

In May 2024, I learned how to make 'guizo' from a Colombian lady named Mari. Her recipe was similar in some respects to our "Spicy Taco Meat" recipe here, because it used a combination of fresh and dried ingredients. The recipe on this page, however, is a simplified version, using only the selection of dried ingredients that she taught me. It is a great way to quickly make delicious spiced beef for tacos or salads.

 

Prep time: 10 minutes

Cook time: 10-20 minutes

 

Recommended equipment:

• Dutch oven, large sauce pan, or small stock pot

• Sturdy spoon and/or potato masher

​

Ingredients:

• 2 lbs ground Wagyu beef (OR 2 lbs lean Belgian Blue ground beef + 2-3 tbsp olive oil)

• 2 tsp kosher salt

• 1.5 tsp dark chili powder (chili ancho powder)

• 1 tsp granulated onion powder

• 1 tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp cayenne pepper

• (optional) 1/4 tsp turmeric

• Juice from 1-2 Limes (I like 1.5)
   

Directions:

1. Crumble Wagyu ground beef into the pot, and then place that pot on a burner at medium heat.

(For lean Belgian Blue beef, begin heating the pot with olive oil on medium heat, and crumble the beef into the warm oil.)

2. Cook beef until a large amount of the moisture dissipates as steam. Use a heavy spoon or a potato masher to crumble it into fine chunks.

3. When the beef begins to stick to the bottom and/or when it begins to ‘pop’ add the lime juice, salt, and spices.

4. Stir, remove from the heat, cover, and rest for 10 minutes. This allows the remaining juices to redistribute and for the fond (stuff stuck on the bottom of the pot) to loosen.

5. Stir the ground beef once more before serving, scraping the bottom to get the flavor bits at the bottom integrated.

6.  Enjoy!