Categories: Mexican

Ingredients

• 1 tbsp. olive oil
• 1/2 cup minced white onion
• 1 tbsp. minced fresh garlic
• 1 lb. ground sirloin
• 1 cup husked, stemmed, and chopped fresh tomatillos
• 2 tbsp. fresh lime juice
• 1/4 cup each minced fresh cilantro and scallions
• 2 tbsp. minced serrano chile or jalapeno
• Salt and black pepper to taste
• 4 cups shredded Romaine
• 1 cup halved and sliced radishes
• 2 tbsp. each white wine vinegar and olive oil
• 8 flour or corn tortillas, warmed

Directions

1. For the larb, heat 1 tbsp. oil in a skillet over medium. Add onion and garlic; cook until fragrant, about 2 minutes.

2. Add sirloin and tomatillos, increase heat to medium-high, and cook, crushing with a potato masher, until sirloin is cooked through, 5 minutes.

3. Stir in lime juice and cook until absorbed. Off heat, stir in cilantro, scallions, and serrano. Season larb with salt and pepper.

4. For the salad, combine romaine and radishes; toss with vinegar and 2 tbsp. oil, then season with salt.

5. Divide larb among tortillas and top with salad.

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