Mole-Spiced Beef Tacos

🥘 Ingredients

• chipotle powder
  ½ tsp
• cilantro
  ½ bunch
• corn tortillas
  6 unit
• ground beef
  12 oz
• heirloom grape tomatoes
  1 c
• lime
  1 unit
• mole spice blend
  1 tsp
• poblano pepper
  1 unit
• red onion
  1 unit
• sour cream
  3 tbsp
• southwest spice blend
  1 tsp
• tomato paste
  2 tbsp
• vegetable oil
  1 tbsp

🍳 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: 1 unit, poblano pepper: 1 unit
2. 

   2

   Heat 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: 1 tbsp
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 in a small bowl . Season with salt and pepper.

   heirloom grape tomatoes: 1 c, lime: 1 unit, sour cream: 3 tbsp, chipotle powder: ½ tsp
4. 

   4

   Add tomato paste to pan with poblano and onion. Stir until thoroughly combined. Cook until fragrant ⏱️ 1 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 ⏱️ 4 minutes . Season with salt and pepper.

   tomato paste: 2 tbsp, ground beef: 12 oz, southwest spice blend: 1 tsp, mole spice blend: 1 tsp
5. 

   5

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

   corn tortillas: 6 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 bunch