Mole-Spiced Steak: A Taco Tuesday Treat

Wash and dry all produce

Drain: Drain the corn

Cut the veggies: Core, seed, and thinly slice the poblano pepper. Halve and peel the onion; thinly slice one-half and finely dice the remaining half. Cut the lime into wedges.

Prepare the steak: Toss the steak in a medium bowl with 2 teaspoons of the dry Mexican mole spice blend, a drizzle of olive oil, and a large pinch of salt and pepper. Set aside.

Make the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the poblano pepper 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 olive 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 desired. Remove from the pan and place in a medium bowl. Stir in 2 tablespoons sour cream and 1 wedge of lime juice. Cover to keep warm.

Warm up the tortillas: Wrap the tortillas in foil and place in the oven to warm up for about 3 minutes.

Make the crema: In a small bowl, stir together the remaining sour cream, a squeeze of lime, and as much of the remaining dry Mexican mole spice blend and chili powder as you desire. 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 with Mexican corn salad on the side or inside the tacos!

TIP: Skip the oven and wrap the tortillas in a moistened paper towel, stick in the microwave and warm for 30 seconds.