-
-
My review
Central American Tacos
bubcat
"Wonderful authentic tacos I first tasted in Guatemala at a taco stand. May be a little different to the American taste, but the green sauce is the crowning touch. The flavors are the subtle flavors of Central America."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 531 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, 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.
Nutrition Facts
Per Serving: 531 calories; 32 g fat; 43 g carbohydrates; 22.8 g protein; 55 mg cholesterol; 90 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6784 Ratings
-
-
-
-
-
Most helpful positive review
9/1/2007
When first made these tacos according to recipe, they where just alright. The second time I added chicken boullin (I use Knorrs, also called "Caldo de Pollo"), a small pinch of cumin, and a das...
Most helpful critical review
8/31/2005
First and most importantly, make it with 2-3 potatoes. 5 is WAY too much. You end up with a potato filling with only a hint of meat. Secondly, use a food processer for making the sauce. A blende...
Most helpful
Most positive
Least positive
Newest
9/1/2007
When first made these tacos according to recipe, they where just alright. The second time I added chicken boullin (I use Knorrs, also called "Caldo de Pollo"), a small pinch of cumin, and a das...
8/31/2005
First and most importantly, make it with 2-3 potatoes. 5 is WAY too much. You end up with a potato filling with only a hint of meat. Secondly, use a food processer for making the sauce. A blende...
8/16/2006
These are great! Such a nice change from regular tacos. We love the potatoes in it and the green sauce really completes the dish. We aren't big fans of corn tortillas, but these just aren't as g...
9/8/2004
Tasted great, was quick and easy to make. The sauce is wonderful. We added some jalapeno slices from a jar for a little extra heat, but it was great without the tinkering. Will add some extra...
12/15/2007
These were fantastic; I modified the recipe, however. I only used one large potato and a pound of meat. 5 potatoes would be WAY too much. Also added comino, salt, pepper and a little chili powd...
5/5/2006
The sauce is indeed excellent, I added lime juice for a little extra zing. Also like other review's I cut the potatoes down to two.
10/20/2005
These were really good. As others suggested, I cut down on the potatoes; I only used one. The tomatillo guacomole is an outstanding combination with the homey potato/onion/hamburger filling. I w...
6/4/2008
My family loves to have dishes that have tomatillo sauce in them. However, this dish was very bland. I agree with another reviewer about the amount of potato was too much. I put in just 2 medium...
3/3/2006
Too many potatoes. The green sauce was wonderful. I did add one more avocado, coursely chopped to add some "chunk". I agree with a previous reviewer who said this would be easier to do with a fo...