Coconut & Green Chile Beef Tacos

Heat cold ground beef in a large sauce pot. Season.

When first side of beef is browned, add red onion and stir.

When beef is browned, add worcestershire sauce and scrape up all the brown bits on the bottom of the pot.

When worcestershire sauce evaporates, add jumex and stir. Cook for a few minutes until jumex is nearly evaporated.

Add tomatillo salsa and diced green chiles. Stir. Cook for 2 minutes.

Heat coconut milk in a seperate saucepot on the stove.

Add coconut milk, lime juice, and lime zest. Simmer until thickened for a few minutes.

Variations; Coconut extract, beef stock, demi glace, poblano, habanero, celery, bacon, yellow onion, shallots, jalapeños, scallions, chives, cayenne, crushed pepper flakes, parsely, thai basil, thyme, basil, rosemary, lemon, mango, lemongrass, soy, salsa verde, queso fresco, chihuahua, goat cheese, tomatillos, sake, ginger,