Guacamole Tacos with Tomatillo Steak Sauce

  • 4 Anaheim chiles, seeded
  • 4 dried chiles de arbol
  • 1 pound tomatillos (about 10), husked and rinsed
  • 4 cups water, divided
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • ¼ teaspoon aniseed
  • ¼ teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 pound skirt steak, cut into ⅓-inch cubes
  • 3 large avocados, halved, pitted
  • ½ cups (packed) finely chopped fresh cilantro
  • ¼ cup chopped onion
  • juice of 1 lime
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 12 small flour tortillas, softened
  • additional cilantro and queso fresco, for serving
  1. Combine the chiles, tomatillos and 3 cups of water in a medium saucepan. Bring to a boil, cover, and cook until the tomatillos are soft, stirring occasionally, about 10 minutes. Drain and let cool.
  2. In a food processor, combine the chiles, garlic, salt, aniseed and oregano. Blend until smooth. Strain the mixture through a fine mesh sieve, discarding the solids. Wipe the saucepan clean and add the olive oil. Heat over medium-high heat, then add the strained sauce. Simmer for 5 minutes, then add 1 cup of water. Bring to a boil. Once boiling, add the steak and reduce the heat to medium-low. Cook until the sauce lightly coats the back of a spoon, about 15 minutes. Taste and add more salt, if needed.
  3. Scoop the flesh from the avocados and place in a medium bowl. Mash roughly with a for. Add the cilantro, onion, lime juice and salt. Mix.
  4. Place 2 tablespoons of the guacamole down the center of each tortilla. Roll up and place on a plate, seam side down. Pour the warm meat sauce over the tacos, and top with additional cilantro and crumbled queso fresco.