Ingredients
For the meat:
2 lbs beef sirloin, thinly sliced or chopped
1 lb shrimp, peeled, deveined, and chopped
⅓ onion, chopped
2 Jalapeño peppers
1–2 tablespoons oil
For the salsa:
8 tomatillos
4 chile de árbol peppers
1 puya chile
1 garlic clove
Salt to taste
For the guacamole:
1 avocado
1 tomato, diced small
⅓ red onion, finely diced
½ jalapeño, finely chopped
Fresh cilantro, chopped
Juice of ½ lemon
Salt and pepper to taste
For serving:
Corn or flour tortillas
Mozzarella cheese
Extra chopped onion and cilantro
Instructions
Cook the meat:
Heat a little oil in a pan over medium-high heat.
Add the sliced jalapeños and sauté for about 1 minute.
Add the beef sirloin and taco seasoning. Mix well.
Cover and cook for about 20–25 minutes, until the meat releases and reduces its juices.
Prepare the salsa:
In a pot, boil the tomatillos, chile de árbol, puya chile, garlic, and salt.
Once cooked, transfer everything to a blender and blend until smooth. Set aside.
Make the guacamole:
Mash the avocado in a bowl.
Add tomato, red onion, jalapeño, cilantro, lemon juice, salt, and pepper.
Mix well and set aside.
Finish the meat:
When the meat is almost done, add the chopped onion and cook for about 10 seconds.
Add the shrimp and mix well.
Cook for about 3 minutes, until the shrimp are fully cooked.
Assemble the tacos:
Heat a comal or skillet with a little oil.
Warm the tortillas until slightly crispy.
Add mozzarella cheese and let it melt.
Top with guacamole, meat and shrimp mixture, onion, cilantro, and salsa.
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