Guacamole Tacos with Tomatillo and Steak Sauce

Name: Guacamole Tacos with Tomatillo and Steak Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons (generous) aniseed; 4 dried chiles de árbol; 3 larges avocados, halved, pitted; 12 corn tortillas; 118 milliliters (packed) finely chopped fresh cilantro; 2 garlic cloves, peeled; 57 grams 12 guajillo chiles* (about , wiped clean, seeded, deveined; 2 Tbsps olive oil; 0 teaspoons (generous) dried oregano (preferably Mexican); 1 teaspoon salt; 454 grams skirt steak, cut into 1/3-inch cubes; 454 grams tomatillos (about 10), husked, rinsed; 59 milliliters vegetable oil; 946 milliliters water (or more), divided; 59 milliliters finely chopped white onion

Need a gluten free and dairy free main course? Guacamole Tacos with Tomatillo and Steak Sauce could be an amazing recipe to try. This recipe serves 4. One portion of this dish contains around 35g of protein, 55g of fat, and a total of 855 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. A mixture of salt, garlic cloves, tomatillos, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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.

Ingredients you will need

Tomatillos

Chili Pepper

Water

Equipment you will use

Sauce Pan

Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean.

Ingredients you will need

Tomatillos

Anise

Oregano

Garlic

Equipment you will use

Sauce Pan

Add 2 tablespoons olive oil; heat over medium-high heat.

Ingredients you will need

Olive Oil

Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil.

Ingredients you will need

Sauce

Water

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 Sauce can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.

Ingredients you will need

Bolognese

Sauce

Steak

Water

Salt

Using spoon, scoop out avocado flesh and place in medium bowl.

Ingredients you will need

Avocado

Equipment you will use

Bowl

Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.

Ingredients you will need

Cilantro

Onion

Salt

Heat vegetable oil in small skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side.

Ingredients you will need

Tortilla

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Place 2 tablespoons guacamole in center of each tortilla; roll up.

Ingredients you will need

Guacamole

Tortilla

Roll

Place on plates, seam side down.

Pour warm meat sauce over tacos to cover and serve.

Ingredients you will need

Sauce

Meat

Equipment

Ingredients

Servings:

0teaspoons

(generous) aniseed 4

dried chiles de árbol 3larges

avocados, halved, pitted 12

corn tortillas 118milliliters

(packed) finely chopped fresh cilantro 2

garlic cloves, peeled 57grams

12 guajillo chiles* (about , wiped clean, seeded, deveined 2Tbsps

olive oil 0teaspoons

(generous) dried oregano (preferably Mexican)1teaspoon

salt 454grams

skirt steak, cut into 1/3-inch cubes 454grams

tomatillos (about 10), husked, rinsed 59milliliters

vegetable oil 946milliliters

water (or more), divided 59milliliters

finely chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.