Recipe by 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."
Watch video tips and tricks
lean ground beef
salt and pepper to taste
tomatillos, husked and quartered
jalapeno chile pepper, diced
chopped fresh cilantro, or to taste
avocados, halved with pits removed
10 (6 inch)
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!
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.
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Central American Tacos
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 288
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Pineapple juice, chiles, and spices make a terrific marinade for grilled pork.
Tilapia filets turn into tasty fish tacos with a tangy adobo and lime dressing.
See how to make sweet, rich lobster tacos on the grill.