Central American Tacos Recipe - Allrecipes.com
Central American Tacos Recipe
  • READY IN 50 mins

Central American Tacos

Recipe by  

"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 Edit and Save

Original recipe makes 5 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 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!

 
Most Helpful Critical Review
Aug 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.

 

80 Ratings

Aug 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.

 
Sep 08, 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.

 
May 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.

 
Dec 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.

 
Oct 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!

 
Jun 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.

 

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Nutrition

  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 43 g
  • 14%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 13.5 g
  • 54%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

bubcat
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