Mole-Spiced Steak Tacos

Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and sliced onion. Cook, tossing, for 5-6 minutes, until softened and slightly charred. Season with salt and pepper. Remove from the pan and set aside.

Make the corn salad: Heat another drizzle of oil in the same pan over high heat. Add the diced onion. Cook 1-2 minutes, until slightly softened. Add the corn. Cook, tossing, for 3-4 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 Tablespoons sour cream and one wedge of lime. Cover to keep warm.

Wrap the tortillas in foil and place in the oven to warm 3-5 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 3-4 minutes per side, until browned.

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 (start with a little and go up from there). Thin to a pourable consistency with about 1 teaspoon water. Season with salt and pepper.