Mole-Spiced Beef Tacos
with Poblano, Heirloom Tomatoes, and Chipotle Crema
If you ask for a traditional mole recipe, you’ll get something with a very, very long list of fancy ingredients. Luckily, we’ve gathered everything for you and put it all into a spice blend that makes achieving mole’s deep flavors a cinch. It’s based around cocoa powder, cumin, chili powder, and smoked paprika, creating an earthy profile that’s perfect for the ground beef in these tacos that also come with chipotle crema, poblano pepper, and corn tortillas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Poblano Pepper
4 ounce
Heirloom Grape Tomatoes
1 unit
Lime
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chipotle Powder
2 tablespoon
Tomato Paste
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1 teaspoon
Mole Spice Blend
6 unit
Corn Tortillas
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and thinly slice onion. Core, seed, and thinly slice poblano.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano. Cook, stirring often, until just tender, 5-6 minutes. Season with salt and pepper.
While poblano and onion cook, cut tomatoes into quarters. Cut lime into wedges. Combine sour cream, a squeeze of lime, and a pinch of chipotle powder (to taste—it’s spicy) in a small bowl. Season with salt and pepper.
Add 2 TBSP tomato paste (we sent more) to pan with poblano and onion. Stir until thoroughly combined. Cook until fragrant, 1-2 minutes. Add beef, Southwest spice, and mole spice to pan, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with salt and pepper.
Meanwhile, wrap tortillas in a lightly dampened paper towel and microwave until warm and soft, about 30 seconds.
Fill tortillas with beef mixture and tomatoes. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.
