Directions

Halve and peel the onion. Thinly slice one half and finely dice the remaining half. Toss the steak into a medium bowl with 1 teaspoon mole spice blend, a drizzle of oil, and a large pinch of salt and pepper.

Heat the Evo grill to medium-high. Drizzle cooktop with olive oil. Add the sliced poblano peppers and sliced onion. Cook, tossing, for 5-6 minutes, until softened and slightly charred. Season with salt and pepper.

At the same time cook the corn and diced onions together until lightly charred. Season with salt, pepper, and 1 teaspoon chili powder.

Add the steak tips and cook 3-4 minutes per side, until browned.

In batches add the tortillas to the cooktop and brown on both sides.

In a small bowl, stir together the sour cream, a squeeze of lime, and as much remaining mole spice and chili powder as you like (start with a little and go up from there). Thin to a pourable consistency with about 1 tsp. water. Season with salt and pepper. Set aside.

Assemble the mole-spiced tacos with steak, poblano, onion, corn and sour cream blend.

Recipe from Evo.