• Preheat oven to broil. On a cookie sheet lay halved tomatillos open side down, unpeeled garlic cloves, and jalapeño. Broil for 10-15 minutes total, turning garlic and jalapeño every 3-4 minutes as skins blacken on all sides.
• If garlic is browned or blackened on all sides, remove from oven and return the tomatillos and pepper until there are black spots and vegetables are fully softened. Peel the garlic and let vegetables cool while you continue with the meat and potatoes.
• In a saute pan, cook ground beef and a light sprinkle of salt and pepper until browned and crumbled into small bite-sized pieces. Set aside.
• In a large metal saute pan, heat 1 tablespoon of clarified butter and 1 tablespoon of olive oil over medium-high heat. Add potatoes, onions and another light sprinkle of salt and pepper in a single layer and saute. Do not disturb for about 5 minutes. If it seems too hot, turn it down but try not to stir so the potatoes can create the browned coating of hash-browned potatoes.
• After 5 minutes, with a sharp-edged spatula, scrape the potatoes thoroughly and continue to saute. Add more clarified butter if the pan seems dry. Cook potatoes and onions, stirring occasionally for 10-15 minutes more until potatoes are just tender but not starting to mush. Do not over stir.
• To finish salsa, scrape all vegetables and juices with peeled garlic into a blender. Add the cilantro leaves and 1/2 teaspoon of salt and a few pinches of pepper and blend until pureed.Taste and add more seasoning, and a squeeze of lime if you like. Remove 3/4 cup of salsa from the blender jar and set aside for later. Add 1/2 avocado to the blender jar and puree for final salsa topping. Set aside.
• When potatoes are just done, stir in ground beef and 3/4 cup reserved salsa. Salt and pepper to taste as you desire.
• To eat: fill tortillas with beef and potato filling, top with avocado salsa.

Other optional toppings: cilantro, avocado slices, and limes.

Makes 12 - 15 tacos