Bobby Flay's Simple Method To Rescue Overcooked Meat

Close up of Bobby Flay
Close up of Bobby Flay - Dimitrios Kambouris/Getty Images

It happens to the best cooks. You put some meat in the oven, forget to set the timer, and yada, yada, yada, it's turned into a dry hunk of protein that needs to be served alongside a pitcher of water. But before you put your meal down the garbage disposal, you should know that there is a simple way to rescue overcooked meat -- and the fix is quite the tasty crowd-pleaser.

Bobby Flay told CNN that if you find yourself with some dry chicken, pork, or steak, you should throw it into a taco. You might be thinking this is a little predictable coming from the Iron Chef, whose name is synonymous with Southwestern cuisine, but who doesn't love a taco? That said, how does reimagining the use of your less-than-succulent meat in this dish save it? Won't it still be dry? The answer is yes, but there are other ingredients that lend a hand in disguising just how chewy your meat might be.

Read more: 75 Healthy Dinner Recipes

Ways To Restore

Soft tacos on a table
Soft tacos on a table - Brent Hofacker/Shutterstock

To use this trick, you may want to start by chopping up the overcooked meat so your jaw doesn't have too much of a workout. You'll then add a little olive oil to your meat to restore some of those juices that escaped. To tenderize it while adding a bit of that bright citrus flavor, use some lime juice. Additionally, you can dress up your transformed taco meat with taco toppings. Guacamole, sour cream, and salsa will not only offer lovely texture contrasts, but they have moisture of their own that will enhance the taste of your overcooked meat.

But don't feel restricted by the traditional taco go-tos. You can use tomato paste to create a saucy mixture for your shells that really freshens up your taco game. And if you are worried that your meat is too tough and dry for even tacos and, instead, needs a little TLC, you can always place it in a pot of broth and this will restore some of those lost juices.

Read the original article on Tasting Table.