Mole-Spiced Beef Tacos

🥘 Ingredients

• Mole Spice Blend
  2 tsp
• Southwest Spice Blend
  2 tbsp
• chipotle powder
  1 tsp
• cilantro
  ½ oz
• corn tortillas
  12 unit
• ground beef
  20 oz
• heirloom grape tomatoes
  8 oz
• lime
  1
• pepper
• poblano pepper
  2
• red onion
  2
• salt
• sour cream
  1/2 c
• tomato paste
  4 tbsp
• vegetable oil
  2 tsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice red onion . Core, seed, and thinly slice poblano pepper .

   red onion: 2, poblano pepper: 2
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and poblano. Cook, stirring often, until just tender, ⏱️ 5 minutes . Season with salt and pepper .

   vegetable oil: 2 tsp, salt, pepper
3. 

   3

   While poblano and onion cook, cut heirloom grape 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.

   heirloom grape tomatoes: 8 oz, lime: 1, sour cream: 1/2 c, chipotle powder: 1 tsp
4. 

   4

   Add 2 TBSP tomato paste (we sent more) to pan with poblano and onion. Stir until thoroughly combined. Cook until fragrant, ⏱️ 2 minutes . Add ground beef , Southwest Spice Blend , and Mole Spice Blend to pan, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, ⏱️ 5 minutes . Season with salt and pepper.

   tomato paste: 4 tbsp, ground beef: 20 oz, Southwest Spice Blend: 2 tbsp, Mole Spice Blend: 2 tsp
5. 

   5

   Meanwhile, wrap corn tortillas in a lightly dampened paper towel and microwave until warm and soft, ⏱️ 30 seconds .

   corn tortillas: 12 unit
6. 

   6

   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.

   cilantro: ½ oz