Best 2 Tacos With Green Beans Chiles And Tomatillo Salsa Recipes

**Tacos with Green Beans, Chiles, and Tomatillo Salsa: A Symphony of Flavors**

Indulge in a culinary journey to Mexico with our tantalizing Tacos with Green Beans, Chiles, and Tomatillo Salsa. This delectable dish combines the vibrant flavors of fresh green beans, zesty chiles, and tangy tomatillo salsa, wrapped in warm and fluffy tortillas. Savor the perfect balance of textures, from the crisp green beans to the tender chiles and the soft tortillas. The tomatillo salsa adds a burst of freshness and acidity, complementing the richness of the chiles and green beans. Whether you're a seasoned taco enthusiast or a newcomer to Mexican cuisine, these tacos promise an explosion of taste and a truly authentic Mexican dining experience. Our recipe includes detailed instructions and helpful tips to guide you in creating this delightful dish at home. Additionally, we've included a special section on the versatile tomatillo salsa, providing variations and serving suggestions to elevate your culinary repertoire. So, prepare to embark on a taste adventure with our Tacos with Green Beans, Chiles, and Tomatillo Salsa, and experience the vibrant flavors of Mexico in every bite.

Let's cook with our recipes!

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

Summer Tacos with Corn, Green Beans and Tomatillo Salsa image

Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I've used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, tacos, appetizer, main course

Time 20m

Yield Serves 4

Number Of Ingredients 10

Ingredients

1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Steps:

Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 13 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 613 milligrams, Sugar 11 grams, TransFat 0 grams

CHARRED TOMATILLO MARGARITA SALSA

Charred Tomatillo Margarita Salsa image

Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.

Provided by Food Network Kitchen

Time 1h15m

Yield 2 cups

Number Of Ingredients 9

Ingredients

6 tomatillos, husks removed and halved
2 poblano chiles, halved and seeded
1 bunch scallions, trimmed
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1/4 cup tequila
1/2 teaspoon chili powder
Juice of 1 lime
Tortilla chips, for serving

Steps:

Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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From Food Network Kitchens

Tips:

For a crispier taco shell, heat the oil to 375°F before frying the tortillas.
To make the salsa ahead of time, simply combine all of the ingredients in a blender or food processor and store it in an airtight container in the refrigerator for up to 5 days.
If you don't have any tomatillos, you can substitute diced tomatoes.
If you don't have any green beans, you can substitute another type of vegetable, such as zucchini or bell peppers.
To make the tacos vegetarian, simply omit the chicken or beef.

Conclusion:

These tacos are a delicious and easy meal that can be made with a variety of ingredients. The green beans, chiles, and tomatillo salsa add a unique flavor that is sure to please everyone at your table. So next time you're looking for a quick and easy dinner, give these tacos a try!