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Mole-Spiced Beef Tacos

Mole-Spiced Beef Tacos

with Poblano, Heirloom Tomatoes, and Chipotle Crema

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If you ask for a traditional mole recipe, you’ll get something with a very, very long list of fancy ingredients. Luckily, we’ve gathered everything for you and put it all into a spice blend that makes achieving mole’s deep flavors a cinch. It’s based around cocoa powder, cumin, chili powder, and smoked paprika, creating an earthy profile that’s perfect for the ground beef in these tacos that also come with chipotle crema, poblano pepper, and corn tortillas.

Tags:Spicy
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Poblano Pepper

4 ounce

Heirloom Grape Tomatoes

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chipotle Powder

2 tablespoon

Tomato Paste

10 ounce

Ground Beef

1 tablespoon

Southwest Spice Blend

1 teaspoon

Mole Spice Blend

6 unit

Corn Tortillas

¼ ounce

Cilantro

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber10 g
Protein35 g
Cholesterol105 mg
Sodium170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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

2

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano. Cook, stirring often, until just tender, 5-6 minutes. Season with salt and pepper.

3

While poblano and onion cook, cut 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.

4

Add 2 TBSP tomato paste (we sent more) to pan with poblano and onion. Stir until thoroughly combined. Cook until fragrant, 1-2 minutes. Add beef, Southwest spice, and mole spice to pan, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with salt and pepper.

5

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

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.