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Central American Tacos

Central American Tacos

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
bubcat

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DeniseAg
94

DeniseAg

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 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!

JASON1327
62

JASON1327

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 blender is too hard to use for this thick of a sauce.

TERILYNZ
22

TERILYNZ

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 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.

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