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.

Gallery

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

531 calories; protein 22.8g; carbohydrates 43g; fat 32g; cholesterol 54.9mg; sodium 90.3mg. Full Nutrition
Advertisement

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2007
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 dash of garlic salt and they where AWESOME. The green salsa recipe is fantastic just as directed. I also cut the potatoes to 3 instead of 5. The best tacos I have made a keeper! Read More
(95)

Most helpful critical review

Rating: 3 stars
09/01/2005
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 blender is too hard to use for this thick of a sauce. Read More
(62)
84 Ratings
  • 5 star values: 34
  • 4 star values: 24
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
09/01/2007
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 dash of garlic salt and they where AWESOME. The green salsa recipe is fantastic just as directed. I also cut the potatoes to 3 instead of 5. The best tacos I have made a keeper! Read More
(95)
Rating: 3 stars
08/31/2005
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 blender is too hard to use for this thick of a sauce. Read More
(62)
Rating: 5 stars
08/16/2006
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 good with flour tortillas. Gotta do the corn tortillas!:) And I learned not to heat the corn tortillas in the microwave...they broke so easily and got a weird taste; will definitely heat on the stove from now on. Read More
(22)
Advertisement
Rating: 5 stars
09/09/2004
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 tomatillos next time for the tartness. Husband really loved it. Read More
(20)
Rating: 5 stars
05/05/2006
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. Read More
(17)
Rating: 5 stars
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 powder to the meat. Used 6 raw tomatillos 2 avocados juice of 1 lime salt pepper and added light sour cream to the sauce. It really needs the lime and sour cream in my opinion. It was fantastic. Be sure to warm your corn tortillas in an iron skillet. Read More
(17)
Advertisement
Rating: 4 stars
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 was too cheap to buy 3 avocados; I only used one and the ratio with the other ingredients was great. I did not use a blender for the sauce just finely chopped everything. Really good. Thank you! Read More
(9)
Rating: 3 stars
05/02/2008
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 food processor which I currently do not have...sadly. I did add salt to the green sauce to taste. I did put shredded cheese on the tacos as well. We really enjoyed these tacos. Read More
(8)
Rating: 3 stars
06/04/2008
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 size and it was too much. It was more like having potato tacos but without flavor. I have made breakfast tacos with tomatillo and potatoes that had better flavor. The recipe was that horrible I just had high expectations for this recipe. Read More
(8)
Advertisement