Taco con Carne

The final installment of Randal Smather’s Ver-Mex menu is a taco that cooks up his tomatillo salsa with pieces of cubed, pan-seared meat. He suggests pork or beef, but I actually used turkey breast and the results were excellent. I then topped it off with his salsa fresco for a fresh crunch of flavor. When put all together, this is one great summer dish that incorporates tomatoes, peppers, corn, herbs, and onion from the farm or garden.

Taco con Carne

serves 4

  • 1 pounds pork, beef or other protein
  • Tomatillo salsa
  • Flour
  • Steak spice
  • Beef stock or water
  • Oil
  • Hot sauce (optional)

Cut the meat into one-inch cubes and toss in flour seasoned liberally with steak spice. Preheat your heaviest pot; cover the bottom in oil, then brown the meat, turning and scraping the pot regularly to prevent scorching.  Add all but one cup of tomatillo salsa and simmer gently over low heat, stirring often, until the meat is tender, about 20 minutes.

You will likely need to add a cup or two of water or beef stock to replace what steams off. For serving with rice and beans as an entrée, you do not have to add any thickening. To serve as a burrito or taco, you will want to thicken the sauce to keep it from running out of the shell. For traditional salsa verde (literally, “green sauce”), this is done by stirring in a little masa (cornflour) 10 minutes before finishing. Ordinary wheat flour or corn starch also work if you don’t happen to have masa in the house. The easiest thickener to use is tomato paste, but be warned, it will turn your green salsa into brown salsa.

To serve: divide the mixture among warm tortillas, top with  salsa, cheese, veggies and whatever else you might like. Enjoy!

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