This is from Guatemala. This recipe is from mayantraditions.com.
- Ready In:
- 5 large potatoes, cubed
- 1 lb lean ground beef
- 1⁄2 onion, chopped
- salt and pepper, to taste
- 4 tomatillos, husked and quartered
- 1 garlic clove, peeled
- 1 jalapeno pepper, diced
- 1⁄2 cup fresh cilantro, chopped
- 3 avocados, halved with pits removed
- 10 (6 inch) corn tortillas
- Place potatoes into a large saucepan and fill with enough water to cover.
- Bring to a boil,cover, and cook until tender, about 10 minutes. Drain.
- While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat.
- Cook for a few minutes, then stir in the onion.
- Cook until meat is no longer pink, and the onion is tender.
- Drain excess grease, and gently stir in the potatoes.
- Season with salt and pepper to taste.
- Place the tomatillos, garlic, jalapeno, and cilantro into a blender.
- Squeeze avocados out of their skins into the blender.
- Process until smooth.
- Heat tortillas in a skillet until warm and flexible.
- Spoon on some of the meat mixture and top with the sauce.
- Roll up, and enjoy.
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The meat mixture is very plain, but the green sauce is what elevates this simple taco. It is tart from the tomatillos, creamy from the avacadoes, and has a lovely heat from the garlic & jalapenos (I used two seeded), and then the nice punch from the cilantro. My 3 yr old grandson was visiting when I made these. He ate two with added cheese & sour cream and no sauce. Made for ZWT4.Reply
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