Carne Asada Tacos
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 1/2 lbs boneless beef top sirloin, cut into thin bite-sized slices
1/2 tsp salt
1 Tsp freshly ground black pepper
Crushed red pepper to taste
1 lime
28 oz of tomatillos
2 fresh jalapeno peppers, seeded
4 Tbsp canola oil, divided
1 (10.5 oz) can beef broth
12 (6-inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado, peeled, pitted, and sliced
1 bunch fresh cilantro, chopped
1 lemon
Instructions:
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 Tbsp oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat 1 Tbsp oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to a serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Serves 6.
From allrecipes.com