Central American Tacos

Central American Tacos

64
bubcat 1

"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."

Ingredients

50 m {{adjustedServings}} servings 531 cals
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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:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

64
  1. 80 Ratings

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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...

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...

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...