Mole-Spiced Steak Tacos
Cook Time: 10 - 12 minutes
- 24 oz. beef sirloin tips, cubed
- 2 Poblano peppers, cored, seeded and thinly sliced
- 1 red onion
- 2 cups fresh, frozen or canned corn
- 3⁄4 cup sour cream
- 2 tsp. chili powder, divided
- 2 tsp. mole spice blend, divided
- 2 limes, cut in wedges
- 12 flour tortillas
- Extra-virgin olive oil
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.