Steak Tacos with Avocado Tomatillo Salsa Recipe


Nutrition

Cal/Serving: 512
Daily Value: 26%
Servings: 4

High-Fiber
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat27g41%
Saturated5g27%
Trans0g0%
Carbs47g16%
Fiber13g52%
Sugars5g0%
Protein26g51%
Cholesterol59mg20%
Sodium963mg40%
Calcium100mg10%
Magnesium116mg29%
Potassium1113mg32%
Iron4mg20%
Zinc5mg35%
Vitamin A410IU8%
Vitamin C19mg32%
Thiamin (B1)0mg15%
Riboflavin (B2)0mg19%
Niacin (B3)9mg47%
Vitamin B61mg51%
Folic Acid (B9)107µg27%
Vitamin B122µg26%
Vitamin E3mg17%
Vitamin K37µg46%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated4g0%
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flickr/mundoo

Traveling back to Oregon from Seattle on a Tuesday, my husband, Benjamin, and I pulled into a taco stand in central Washington. We had only $10 in cash and with that we ate our fill of tacos filled with the seared beef called carne asada. There is no secret marinade or ingredient for the habit-forming tacos sold at roadside stands and food carts: the beef is diced very fine, salted, and then browned on a griddle with onions and cilantro. You get a heaping tablespoon of scrumptious beef on top of two soft corn tortillas and a wedge of lime. It's up to you to flavor it with a great salsa like this smooth and tart avocado-tomatillo salsa. Be sure to offer bowls full of radishes, cucumbers, and pickled carrots to fill out the meal, which is especially easy and family-friendly for weeknights on the run.
 

5
Ratings2

INGREDIENTS

For the avocado-tomatillo salsa :

  • 6 tomatillos, husks removed and rinsed
  • 1 jalapeño pepper, seeded
  • 2 ripe avocados
  • 1 clove garlic
  • 1/4 cup lightly packed chopped cilantro
  • 1/2 teaspoon salt

For the tacos :

  • 12 ounces top round steak, cut into 1/8-inch cubes
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 white onion, very finely chopped
  • 1/2 cup lightly packed finely chopped cilantro
  • 12 corn tortillas
  • Lime wedges, for garnish
  • Sour cream, for garnish

DIRECTIONS

For the avocado-tomatillo salsa :

Fill a medium saucepan with about 2-inches of water and place the pan over high heat to bring the water to a boil. Add the tomatillos and jalapeño, reduce the heat to low, and steam until the tomatillos turn pale and soft, about 7 minutes.

Transfer the tomatillos and jalapeño with ¼ cup of the cooking liquid into a food processor or a blender. Pit and peel the avocado and add it along with the garlic, cilantro, and salt. Purée until the salsa is very smooth and thick but pourable. Pour it into a small serving bowl and let it cool to room temperature before serving. Best eaten the day it is made, it will store in the refrigerator for up to 2 days.
 

For the tacos :

Just before cooking, put the beef in a medium mixing bowl, sprinkle with salt, and toss to distribute it. Heat the oil in a large skillet over high heat. When it shimmers, add the beef, stir once, and let it cook without stirring until the liquid evaporates and the beef sears and browns, about 4 minutes. Add the onion and cook, stirring occasionally, just until it begins to brown, about 3 minutes.

Remove the skillet from the heat, stir in the cilantro, and distribute the beef among the tortillas to serve with a squeeze of lime, sour cream, and the salsa.

Recipe Details

Servings: 4
Cuisine: Mexican

Notes and Substitutions:

Click here to read more about Lynne Curry and her new book Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut.

Recipe reprinted with permission from PURE BEEF © 2012 by Lynne Curry, Running Press, a member of the Perseus Book Group.



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