SAN DIEGO BEEF TACOS

I like to serve this dish as a taco bar and let everyone fill their own tacos. You can also assemble the tacos yourself, but it’s a lot of fun to let your family and friends play with their food.

SERVES: 6

INGREDIENTS:

• 2 large Hass avocados, peeled and pitted
• 2 tablespoons fresh lime juice
• 1 garlic clove, minced
• 2 green onions (white and tender green parts), finely chopped
• 2 tablespoons salsa
• Salt and freshly ground black pepper (optional)
• 1/2 cup sour cream
• Twelve 6-inch corn tortillas
• 1 recipe shredded beef for tacos, enchiladas, and nachos (including 1 to 2 cups of the sauce)
• 2 to 3 cups finely shredded mild cheddar cheese
• 1 to 2 cups thinly sliced lettuce
• 1/2 cup pickled jalapenos

TO MAKE THE GUACAMOLE:

• In a mixing bowl, mash the avocados with a fork.
• Stir in the lime juice, garlic, onions, and salsa.
• Taste for seasoning and add salt and pepper if necessary.
• Cover the guacamole with the sour cream, all the way to the edges of the bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
• When ready to serve, stir the sour cream into the guacamole.

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F.
2. Wrap the tortillas in aluminum foil and heat for 10 minutes.
3. Turn the tortillas over and heat for another 10 minutes.
4. Remove from the oven and remove the foil.
5. If you are assembling the tacos yourself, cover the tortillas with a kitchen towel to keep warm.
6. Lay a tortilla on a cutting board and fill with some of the beef, cheese, lettuce, the sauce from the beef, jalapenos, and guacamole.
7. Fold the tortilla in half and repeat with the remaining tortillas and filling.

NOTE:

• Frontera brand’s tomatillo salsa is delicious.
• La Victoria’s salsa ranchera is a nice spicy one