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Rach makes homemade guac and salsa verde and a tasty filling of beef and chorizo for her crunchy tacos.
For the tacos, heat a large cast-iron or other skillet over medium-high heat, brown and crumble the chorizo and remove to paper towel-lined plate to drain. Wipe pan, add olive oil, 2 turns of the pan. Add onions, chilies and garlic, season with salt, soften 5 minutes, add ½ cup water and let it absorb. Add beef to onions and crumble, then season with chili powder, cumin, coriander, salt and pepper. If using, add cayenne pepper sauce. Brown, then add ½ cup water, reduce heat to low, and add chorizo back to pan.
Heat oven to 400˚F. Arrange taco shells on baking sheet and line each with cheese, bake 3 to 4 minutes to toast shell and melt cheeses.
Fill tacos with meat and top with lettuce, salsa and/or taco sauce, guac, pickled peppers and onions.
For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center. Broil the ingredients to char evenly, cool to handle, peel and stem the peppers. Remove garlic from skins. Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, cilantro and process.
For the traditional guacamole, with a sharp knife, cut the avocados in half lengthwise. Remove the pit and scrape the flesh with a spoon into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms. Add the jalapeño, lime juice, onion, cilantro and salt and stir to combine.
Add the reserved avocado half, mix gently and season with salt, as needed.