Servings: 4

1 T Fustini’s Aji Verde EVOO 1 T Fustini’s Aji Verde EVOO
1 lb lean ground beef 1 lb lean ground beef
1/2 c white onion- finely minced ½ c white onion- finely minced
2 cloves garlic- minced 2 cloves garlic- minced
1 Jalapeño - seeded and minced 1 Jalapeño - seeded and minced
1/4 c pickled cactus, chopped ¼ c pickled cactus, chopped
4 tomatillos- husked, washed, diced 4 tomatillos- husked, washed, diced
Salt and Pepper Salt and Pepper
Pinch ground cumin Pinch ground cumin
Pinch ground coriander Pinch ground coriander

Heat oil in large skillet over moderate heat. Add beef and brown, stirring often until all liquid is gone. Cook about 25 to 30 minutes. Add onion, garlic and jalapeño and cook for several minutes, stirring often. Add cactus and tomatillos, turn heat to low and cook, stirring often, until tomatillos  are fully cooked and broken down - 20 minutes. Season with salt, pepper, cumin and coriander and use immediately.
My adaptions: subheading: My adaptions:
Chop all veggies.  Heat pressure cooker to sauté. Spray lightly with EVOO. Add onions and let them begin to sweat. Add the flavored oil. Add the meat and break it up as it starts to cook and release moisture. No need to cook through.  Add remaining ingredients to the pot, stir, and seal. Cook on HP for 10 min. Allow 5 min NPR or longer.
When all pressure is released remove lid and stir to break up meat as needed. Taste and reseason with all spices.
Boil until all liquid has evaporated, about 15 minutes, stirring periodically.
Tortilla shells:  Warm tortillas between damp paper towels for 15 seconds in microwave, or until pliable.  Gently shape into a small oven-safe container to form a bowl. Preheat airfryer for 3 minutes at 360 F. Remove basket and place tortillas into fryer. Cook 3 minutes. Remove from fryer. Remove the tortillas from their holders and place upside down in fryer to brown and crisp the bottoms. Cook 1 to 2 more minutes.
Taco Bar ideas: subheading: Taco Bar ideas:
Grated cheese, sour cream, pico, salsa, chopped onion, guacamole, lettuce, and diced tomatoes.

Recipe from cooking class in Holland on 08-30-18 with Patti and Rita.  Recipe from cooking class in Holland on 08 to 30-18 with Patti and Rita.
09-03-18 Served to Dennis and Rita at Duck Creek Campground. Delicious!  09-03 to 18 Served to Dennis and Rita at Duck Creek Campground. Delicious!