Guacamole Tacos With Tomatillo And Steak Sauce

Name: Guacamole Tacos With Tomatillo And Steak Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 guajillo chiles* (about 2 ounces), wiped clean, seeded, deveined; 4 dried chiles de arbol*; 1 pound tomatillos (about 10), husked, rinsed; 4 cups water (or more), divided; 2 garlic cloves, peeled; 1/4 teaspoon (generous) aniseed; 1/4 teaspoon (generous) dried oregano (preferably Mexican); 2 tablespoons olive oil; 1 pound skirt steak, cut into 1/3-inch cubes; 3 large avocados, halved, pitted; 1/2 cup (packed) finely chopped fresh cilantro; 1/4 cup finely chopped white onion; 1 teaspoon salt; 1/4 cup vegetable oil; 12 corn tortillas

Servings: persons

12 guajillo chiles* (about 2 ounces), wiped clean, seeded, deveined
4 dried chiles de arbol*
1 pound tomatillos (about 10), husked, rinsed
4 cups water (or more), divided
2 garlic cloves, peeled
1/4 teaspoon (generous) aniseed
1/4 teaspoon (generous) dried oregano (preferably Mexican)
2 tablespoons olive oil
1 pound skirt steak, cut into 1/3-inch cubes
3 large avocados, halved, pitted
1/2 cup (packed) finely chopped fresh cilantro
1/4 cup finely chopped white onion
1 teaspoon salt
1/4 cup vegetable oil
12 corn tortillas

1
Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.
2
Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean. Add 2 tablespoons olive oil; heat over medium-high heat. Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese), about 15 minutes. Season to taste with salt. DO AHEAD
3
Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
4
Heat vegetable oil in small skillet over medium-high heat. Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side. Transfer to paper towels to drain.
5
Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plates, seam side down. Pour warm meat sauce over tacos to cover and serve.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 guajillo chiles* (about 2 ounces), wiped clean, seeded, deveined, 4 dried chiles de arbol*, 1 pound tomatillos (about 10), husked, rinsed, 4 cups water (or more), divided, and more.

Yes, Guacamole Tacos With Tomatillo And Steak Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!