Matamoros Tacos

Begin by adding the ground chuck to a large skillet, followed by a generous sprinkling of chili powder, paprika, cumin, salt, garlic powder, and garlic. Next, pour in enough water to completely submerge the meat, causing it to come into contact with all the seasonings.

Once the mixture reaches a rolling boil, gradually lower the heat to a low simmer and allow it to cook for an extended period of 1 hour. During this time, periodically add more water as needed to maintain the desired consistency and break down the meat into smaller pieces.

Subsequently, add diced bell pepper and onion to the skillet, continuing to cook for an additional 30 minutes. After this time, remove the mixture from heat and set it aside to drain off any excess liquid.

Next, carefully skim away as much of the fat that has risen to the surface as possible. If you're not serving the tacos immediately, consider placing the juices in the freezer to allow for easier removal of excess fat later.

Finally, combine 5 tablespoons of the remaining juices with the cooked beef in the skillet and continue to heat it through until warmed throughout.

Serve the seasoned ground chuck on warm tortillas, accompanied by a variety of complementary toppings such as melted queso asadero, tangy sour cream, fresh tomato slices, and crisp lettuce leaves.