Not your typical taco – these guacamole tacos have flour tortillas filled with an easy guacamole, then served with a tomatillo sauce that is filled with chunks of steak.
Photos Updated February 2015
Originally posted June 15, 2009 – There are some recipes in my archives that pop into my head from time to time, recipes that are really memorable, recipes that I can’t believe I haven’t made again. These Guacamole Tacos are one of those recipes. I often think about them, thinking back to how much I enjoyed them the first time. So I had to make them again. Honestly, I was worried that they wouldn’t be as good as I remembered them being, but luckily, they were! I love this twist on a taco, with the guacamole stuffed on the inside and the steak sauce on the outside. I can guarantee that it won’t be another 5 1/2 years until I make them again!!
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!!
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- 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 teaspoon salt
- ¼ teaspoon aniseed
- ¼ teaspoon dried oregano
- 2 tablespoons olive oil
- 1 pound skirt steak, cut into ⅓-inch cubes
- 3 large avocados, halved, pitted
- ½ cups (packed) finely chopped fresh cilantro
- ¼ cup chopped onion
- juice of 1 lime
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 12 small flour tortillas, softened
- additional cilantro and queso fresco, for serving
- Combine the chiles, tomatillos and 3 cups of water in a medium saucepan. Bring to a boil, cover, and cook until the tomatillos are soft, stirring occasionally, about 10 minutes. Drain and let cool.
- In a food processor, combine the chiles, garlic, salt, aniseed and oregano. Blend until smooth. Strain the mixture through a fine mesh sieve, discarding the solids. Wipe the saucepan clean and add the olive oil. Heat over medium-high heat, then add the strained sauce. Simmer for 5 minutes, then add 1 cup of water. Bring to a boil. Once boiling, add the steak and reduce the heat to medium-low. Cook until the sauce lightly coats the back of a spoon, about 15 minutes. Taste and add more salt, if needed.
- Scoop the flesh from the avocados and place in a medium bowl. Mash roughly with a for. Add the cilantro, onion, lime juice and salt. Mix.
- Place 2 tablespoons of the guacamole down the center of each tortilla. Roll up and place on a plate, seam side down. Pour the warm meat sauce over the tacos, and top with additional cilantro and crumbled queso fresco.
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