A better path to Mexican ground beef?

Do you like simple Mexican food, but sometimes the grease is overwhelming? Dislike the sometimes harsh taste of pan-fried ground meat? Well, here's a little-experienced method usually found in tiny hole-in-the-wall cocinas and neighborhood Mexican restaurants.

Have you ever considered making tacos, etc., with boiled ground meat? Done in this method, you retain all the great taste and you lose almost all the nasty grease - and on top of all that it has a different almost velvety mouth feel. It even freezes well. La comida mas fina!

Here's one way:

2 lb. ground chuck
2T chili powder
1t cumin
1t garlic powder
1t paprika
1t salt
1/2 bell pepper
1/2 onion

Put the meat in a pan and add seasonings (plus more to taste). Add water to cover. Bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat so it isn't lumpy. Just make sure you don't run out of water - keep just enough to cover meat. Once done, add finely-diced onion & bell pepper and simmer like another 20 minutes or so. It will be pretty finely textured, like this:
Remove from stove pour into strainer. Let the meat sitting the strainer for 10 or 15 minutes to make sure all grease drains out, pressing it if need be. You want to keep the liquid, but get rid of the grease. Put the liquid in the freezer for a few minutes. When grease separates and starts to harden on top, take a spoon and remove all of it. Save about a cup of the cleaned liquid - the rest can be saved towards a soup, or poured over the dog's food for a treat, a little at a time.

Place the reserved liquid in a small pan bring to a boil. Dissolve 1 teaspoon of corn starch in about 1/4 cup of cold water add to liquid, simmer 4 or 5 more minutes. Dump the reserved meat into the pan and mix liquid well into meat. Now we have tasty moist taco meat, but grease free. It can be used for so many things, but here I demonstrate the simple taco:
I mixed up some fresh Pico de Gallo, and put it in the fridge to chill:
Then it was time to assemble the tacos. Atop the meat is a light shred of cheddar cheese, and the entire plate dusted with chile powder before topping with the Pico de Gallo. I didn't have any, or it might have been treated to a few avocado slices as well.

Every bit as good as it looks!