...and that's the thing with so many hobbies isn't it, you don't realize how small choices pile up until they bite you. I've been baking bread for years and only just figured out that overworking the dough does the same thing, makes the gluten strands too tight and the final loaf comes out dense. You push something too far thinking you're making it better but you're actually breaking the structure underneath.

and the rubbery texture thing drove me crazy for years, I just thought that was how ground beef was supposed to be. @theaward is right about the broth trick too, I started using a little chicken stock and it really helps keep everything moist while it breaks down. the low heat method changed my whole taco game honestly.

Did you use a specific brand of paste or just whatever you had laying around? I've always wondered if the expensive stuff actually makes a difference on older hardware or if it's all the same.

Ever notice how good systems just work without you needing to babysit them?

Check the fine print on those blends, a lot of them have sugar or maltodextrin as the second ingredient to bulk it up. I started reading the back of every spice packet after I bought "Italian seasoning" that was basically oregano and garlic powder with salt and cornstarch. The bulk bins are a lifesaver for getting exactly what you need without the filler.