Mole-Spiced Steak Tacos

🥘 Ingredients

• beef sirloin tips
  12 oz
• chili powder
  1 unit
• corn
  15 oz
• flour tortillas
  6 unit
• lime
  2 unit
• mole spice blend
  2 packets
• olive oil
  3 tbsp
• pepper
  1 tsp
• poblano pepper
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  ½ cup

🍳 Cookware

• medium bowl
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400°F. Core, seed, and very thinly slice poblano pepper . Halve and peel red onion . Thinly slice one half. Finely dice the remaining half. Drain corn . Cut lime into wedges. Toss beef sirloin tips in a medium bowl with 2 tsp mole spice blend , a drizzle of olive oil , and a large pinch of salt and pepper . Set aside.

   poblano pepper: 1 unit, red onion: 1 unit, corn: 15 oz, lime: 2 unit, beef sirloin tips: 12 oz, mole spice blend: 2 packets, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and sliced onion. Cook, tossing, for ⏱️ 6 minutes until softened and slightly charred. Season with salt and pepper. Remove from the pan and set aside.
3. 3

   Make the corn salad: Heat another drizzle of oil in the same pan over high heat. Add the diced onion. Cook ⏱️ 2 minutes until slightly softened. Add the corn. Cook, tossing, for ⏱️ 4 minutes until lightly charred. Season with salt, pepper, and as much chili powder as you like. Remove from the pan and place in a medium bowl . Stir in 2 tbsp sour cream and one wedge of lime. Cover to keep warm.

   chili powder: 1 unit, sour cream: ½ cup
4. 

   4

   Wrap flour tortillas in foil and place in the oven to warm ⏱️ 4 minutes . Alternatively, wrap in a moistened paper towel and warm for ⏱️ 30 seconds in the microwave. Heat another drizzle of oil in the same large pan over high heat. Add the steak tips and cook ⏱️ 4 minutes per side, until browned.

   flour tortillas: 6 unit
5. 

   5

   In a small bowl , stir together the remaining sour cream, a squeeze of lime, and as much remaining mole spice and chili powder as you like. Thin to a pourable consistency with about 1 tsp water. Season with salt and pepper.
6. 6

   Assemble the mole-spiced tacos with steak, poblano, onion, and crema. Serve the Mexican corn salad on the side or in the tacos. Enjoy!