HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMole Spiced Steak Tacos
Mole-Spiced Steak Tacos

Mole-Spiced Steak Tacos

with Poblano and Mexican Corn Salad

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Mole isn’t your ordinary Mexican spice blend. It contains onion, garlic, chiles, ground seeds such as sesame or pumpkin, and a secret ingredient: CHOCOLATE! Although the seasoning doesn’t lend sweetness to the dish, it does contribute an irresistible richness.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Beef Sirloin Tips

6 unit

Flour Tortilla


1 unit

Poblano Pepper

1 unit

Red Onion

6 tablespoon

Sour Cream


1 tablespoon

Mole Spice Blend

1 teaspoon

Chili Powder

1 unit


1 can


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories884 kcal
Energy (kJ)3699 kJ
Fat34 g
Saturated Fat12 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber9 g
Protein53 g
Cholesterol106 mg
Sodium608 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.
Utensilsarrow down iconarrow down icon
Large Pan
Aluminum Foil
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. (If you have a microwave you can skip this step). Core, seed, and very thinly slice the poblano. Halve and peel the onion. Thinly slice one half. Finely dice the remaining half. Drain the corn. Cut the lime into wedges. Toss the steak in a medium bowl with 2 teaspoons mole spice blend (we sent more), a drizzle of oil, and a large pinch of salt and pepper. Set aside.


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.


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