Guajillo chili peppers and tomatillos are cooked together with ground beef to make these inside-out tacos filled with avocados, onions and cilantro. Top tacos with the cooked meat mixture and delight your diners with fresh and zesty traditional-flavored meal.
- 6 ea. guajillo chiles (about 1 ounce), rinsed, seeded, and deveined
- 5 ea. small tomatillos (about 8 ounces), rinsed and peeled
- 2 ea. garlic cloves
- 2 T. salt, divided
- 1/8 t. anise seeds
- 1/8 t. dried oregano
- 8 oz. ground beef
- 3 ea. Avocados From Mexico, halved, pitted, peeled, and cut into 1/2" cubes
- 1/2 c. fresh cilantro, chopped
- 1/4 c. onion, chopped
- 12 ea. 6" corn tortillas, warmed
- In small saucepan, combine chiles, tomatillos and 1–1/2 cups of water and bring to a boil. Cover and simmer until tomatillos are tender, about 8 to 10 minutes.
- Strain, reserve liquid and set aside until cool.
- In blender, combine chiles, tomatillos, 1/4 cup of the reserved cooking liquid, garlic, 1 teaspoon of the salt, the anise seeds and oregano; blend until pureed; strain.
- In medium skillet, heat oil and add beef. Cook and stir until no longer pink.
- Add tomatillo mixture and cook for 5 minutes.
- Transfer to measuring cup, add reserved cooking liquid to measure 2 cups.
- Meanwhile, in medium bowl, combine avocados, cilantro, onion, and remaining 1 teaspoon salt. Mix well but don’t mash (it should be chunky).
- Spoon avocado mixture onto tortillas, dividing equally.
- Roll each up and cut off 1/4”from each end.
- To serve, place 3 stuffed tortillas on each plate. Pour meat sauce on top, dividing equally.