Prep Time: 15 Minutes

Time to Table: 35 Minutes

Serves: 4


  • 5 large tomatillos, cleaned and halved
  • 1/4 cup chopped onion
  • 1 garlic clove, finely chopped
  • 1 Serrano pepper, cleaned
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chicken bouillon granules
  • 2 tablespoons water
  • 1/8 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup Daisy Sour Cream
  • 3 tablespoons whole milk
  • 1 tablespoon canola oil
  • 1 teaspoon kosher salt
  • 1 pound stew beef, cubed
  • 4 thick bacon slices, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 white onion, quartered
  • 8 corn tortillas
  • 1/2 cup Oaxaca cheese
  • 1 avocado, sliced


Add the tomatillos, chopped onion, garlic, Serrano pepper, cilantro, chicken bouillon granules, water, sugar, and salt to a blender. Blend for 1 to 2 minutes or until smooth. In 1-quart saucepan, heat 1 teaspoon canola over medium-high heat. Add the tomatillo mixture and cook, stirring occasionally, for 3 to 5 minutes or until the salsa turns to a deeper green. Set aside. In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes. Set aside. Brush the meat with the remaining oil and rub with kosher salt. Thread the meat, bacon, green and red peppers alternately, and quartered onion sections onto the 4 skewers leaving a small space between each item. Grill on medium-high heat for 8 minutes or until the meat is cooked to desired doneness and the vegetables are slightly charred, turning the skewers around occasionally. Remove the meat and vegetables from each skewer. Place on the tortillas and top with cheese and a slice of avocado. Drizzle with sour cream sauce. Serve with Pico de Gallo if desired.