Guacamole Tacos with Tomatillo and Steak Sauce

Ingredients

• 0.3 teaspoon aniseed generous ()
• 4  chilies dried
• 3 large avocado pitted halved
• 12  corn tortillas 
• 12  corn tortillas 
• 0.5 cup cilantro leaves fresh packed finely chopped ()
• 2  garlic clove peeled
• 2 ounces guajillo chiles* deveined seeded
• 2 tablespoons olive oil 
• 0.3 teaspoon oregano dried generous () (preferably Mexican)
• 1 teaspoon salt 
• 1 pound skirt steak cut into 1/3-inch cubes
• 1 pound tomatillos husked rinsed ( 10)
• 0.3 cup vegetable oil 
• 4 cups water divided ()
• 0.3 cup onion white finely chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.
2. Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean.
3. Add 2 tablespoons olive oil; heat over medium-high heat.
4. Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil.
5. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese), about 15 minutes. Season to taste with salt. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.
6. Using spoon, scoop out avocado flesh and place in medium bowl.
7. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
8. Heat vegetable oil in small skillet over medium-high heat.
9. Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side.
10. Transfer to paper towels to drain.
11. Place 2 tablespoons guacamole in center of each tortilla; roll up.
12. Place on plates, seam side down.
13. Pour warm meat sauce over tacos to cover and serve.