I’ve had this recipe from Deborah starred in my Google Reader since June. What a perfect combination for Cancy & I. I love avocados & he (like most men) loves meat. This was super easy to put together and tasted wonderful. Please don’t cheat by buying a green sauce from the store. The tomatillo/chile mixture smells great while cooking and is totally worth it. We both really liked this recipe and for sure will be making it again.
Guacamole Tacos with Tomatillo and Steak Sauce
4 Anaheim chiles, seeded
4 dried chiles de arbol
1 pound tomatillos (about 10), husked and rinsed
4 cups water, divided
2 garlic cloves, peeled
1/4 teaspoon aniseed
1/4 teaspoon dried oregano
2 tablespoons olive oil
1 pound skirt steak, cut into 1/3-inch cubes
3 large avocados, halved, pitted
1/2 cups (packed) finely chopped fresh cilantro
1 teaspoon salt
12 small flour tortillas, softened
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.
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.
Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plate, seam side down. Pour warm meat sauce over tacos to cover and serve.