Alambre
Prep Time
15mins
Time to Table
35mins
Servings
4
Ingredients
- 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
Tips
Cooking Tip
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Ingredients
- 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
Tips
Cooking Tip
Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.
Directions
- 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.
- 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.
- Calories:571
- Cholesterol:118
- Dietary Fiber:9
- Protein:37
- Sodium:957
- Total Carbohydrate:35
- Total Fat:32
