Beef
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Surf and Turf Mexican Volcanoes (Volcanes Mar y Tierra)
Prep
cook
total
Ingredients
For the meat:
- 2 lbs beef sirloin, thinly sliced or chopped
- 1 lb shrimp, peeled, deveined, and chopped
- 3 tablespoons Spanglish Asadero Taco seasoning
- 1/3 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
- 1/3 red onion, finely diced
- 1/2 jalapeño, finely chopped
- Fresh cilantro, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
For serving:
- Corn or flour tortillas
- Mozzarella cheese
- Extra chopped onion and cilantro
Taco
Directions
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.
