Beef Tacos with Tomatillo Salsa

The boys chose dinner last night: tacos.  To go alongside or even inside the taco, I served coleslaw made with cabbage, fresh corn, cilantro, tomato and a lime vinaigrette.  I also made a tomatillo salsa to pass at the table as well as some freshly diced avocado, greek yogurt and pickled jalepeno.

Beef Tacos with Tomatillo Salsa

2 lbs. of ground beef

2 tablespoons of olive oil

1 4 oz. can diced green chilies

1 medium sized onion, diced

3 cloves of garlic, diced

1 tablespoon of cumin

1 tablespoon of coriander

1 teaspoon of dried oregano

2 tablespoon of chili powder

salt and pepper to taste

Diced avocado

Greek yogurt or sour cream

Pickled jalepenos

Heat olive oil over medium-heat.  Add the diced onion and saute until translucent.  Add the garlic and heat until fragrant.  Add the chilies and the remaining ingredients warm the spices until fragrant.  Add the ground beef and cook until browned.  Add 1 cup of water and lower the heat to a simmer.  Let the mixture simmer until the liquid has almost completely evaporated and has thickened.

Fill taco shells with 1/3 cup meat and top with shredded cheese.  Bake in a 350 degree oven for 10 minutes or until cheese has melted.  Add diced avocado pickled jalepenos and Greek yogurt.

Tomatillo salsa 

1 lb. of tomatillos, husks remove and rinsed

2 cloves of garlic

salt and pepper

juice of 1 lime

Cover a jelly roll pan or similar type pan with raised sides with aluminum foil.  Spread out the tomatillos and garlic on the pan and place under the broiler for 5 minutes or until the tomatillos begin to look charred.

Pour the tomatillos and garlic into a mortar with salt and pepper and the juice of a lime and mix and smash until it has reached the desired consistency.



  1. Yum! This looks delicious, Andra! Any leftovers?


  1. […] 1 lb of ground beef, cooked using Andra’s taco recipe […]

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