1: In a ripping hot, dry, pan, cook the tomatillos, jalapeño, and garlic. Keep an eye on the garlic so it doesn’t burn. Add a splash of water to keep things from not sticking. Add a splash of tequila and cook until the larger tomatillos have broken down and gotten soft, about 10 minutes.
2: Add everything to a blender, along with an avocado, the water, and cashews. Blend until super smooth. If you can’t handle the heat, only add half the jalapeño.
3: Place the diced onion into a strainer and rinse under cold water. This will take some of the raw ‘bite’ out of the onion. Place the rinsed and drained onion in a bowl with the roughly chopped cilantro. Set aside.
4: Using the same pan, cook the beef. Season the beef with a good pinch of salt and black pepper. Depending on the brand, it should be cooked in roughly 10 minutes. Set aside.
5: Deglaze the pan with some water and warm the tortillas in that pan.
6: Assemble the tacos with the beef, then the sauce, and then the onion mixture. Enjoy!
