My husband & I are kinda taco snobs. I mean, we dig the flour tortillas with seasoned ground beef and all the fixin's from time to time but taco night at our house means something a bit different than an Old El Paso Taco Kit. (Not that there's anything wrong with that. I've downed many a crispy corn shell loaded with cheddar, lettuce, tomatoes, onions, salsa, hot sauce, sour cream and...oh yeah...meat!)
These are our taco night rules:
- The tortillas must be corn and not fried.
- The meat needs to be grilled, braised or stewed. In other words, no ground meat.
- The toppings must be fresh, simple and limited.
But this salsa verde?
Totally worthy of a taco. And while the salsa verde-beef combo isn't traditional, it is delicious. Bonus that the salsa is easy peasy to put together and tastes like your favorite market taco stall in Mexico.
1 lb tomatillos
1/2-1 garlic clove
1/2 c cilantro or parsley (Not a cilantro fan? Use parsley. It can give that "fresh" herb-y taste too)
3 hot peppers (I used our cayenne from the garden. De-seed if you are so inclined.)
1 Tbsp lime juice (It's OK if you use bottled. I promise not to tell!)
Pinch of salt
- Unhusk the tomatillos & put in a medium sauce pan. Cover with water. Bring to a boil & cook for 5 min. Remove cooked tomatillos to cool.
- Put the rest of the ingredients into a blender/food processor. And in tomatillos. Puree until the consistency you like.