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Guacamole Tacos with Tomatillo Steak Sauce

Deborah, Taste and Tell
  • 60 minutes
  • Serves 4

INGREDIENTS

4

Anaheim chiles, seeded

4

dried chiles de arbol

1 lb

tomatillos (about 10), husked and rinsed

4 cups

water, divided

2

garlic cloves, peeled

1 tsp

salt

1/4 tsp

aniseed

1/4 tsp

dried oregano

2 tbsp

olive oil

1 lb

skirt steak, cut into 1/3-inch cubes

3

large avocados, halved, pitted

1/2 cup

(packed) finely chopped fresh cilantro

1/4 cup

chopped onion

juice of 1 lime

1 tsp

salt

1/4 tsp

garlic powder

12

small flour tortillas, softened

additional cilantro and queso fresco, for serving