Guacamole Tacos with Tomatillo and Steak Sauce

I used to be a hoarder. Not to the point where I couldn’t walk through a room because every square inch of my house is covered in junk – but I do have to say that I have a hard time giving things up. Before I got married, I had 2 walk-in closets, both full of clothes. Now, I live in an older house with tiny closets, and I have learned to let go of clothes that I don’t need anymore. I used to have an unfinished basement where I could store all the junk I wanted to. Now, storage space is a luxury, and I have to be very particular with what I keep. I guess you could say that while, yes, it is hard for me to get rid of things, I never really did before because I really didn’t have to. But now, since we space is harder to come by, I have learned to let go of that book report from 9th grade and that sweater from 1996.

The thing that I just can’t give up is my recipe collection. Cookbooks, magazines and printouts – they all have their spot in the bookshelf and they aren’t going anywhere. But I can also totally justify keeping them all, because really – I do use them. Like the copy of Bon Appetit from 2007. Yeah, maybe it is 2 years old, and maybe this is the only recipe I have ever made from it, but it does prove that I will eventually use them all!!

I had to improvise with this recipe a bit. I went to several grocery stores looking for the kind of chiles that this recipe originally called for. I found one, but couldn’t find the other anywhere. So I substituted and used a different chile. (Now I see that chile that I couldn’t find everywhere I go – go figure!!) The end product was delicious, although my sauce ended up green because of the chile I did use, instead of red like the sauce in the magazine. The one in the magazine looks more appealing, but I’m sure mine tastes just as good!!

Guacamole Tacos with Tomatillo and Steak Sauce
adapted from Bon Appetit June 2007

Serves 4

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 saucpan, 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 tomatillow 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 mintues. 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.

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