Mmm...just thinking about last night's dinner is making my tummy rumble. But that might be because I didn't eat lunch today. Or does a soy frappucino count as lunch? Either way, these tacos were delicious! They take a little bit more effort than the usual tacos I make but it's so worth it. I made guacamole to serve atop the tacos and to dip chips in of course. Though it's not included in the recipe, I also sauted some green bell pepper and onions to put in the tacos.
Mole Steak Tacos (sauce recipe below)
made 8 small tacos
small corn tortillas
sauteed peppers and onions
3/4 lb. flat iron or skirt steak
1/4 tsp. ground cinnamon
1 tsp. cocoa powder
1 tsp. paprika
1 tsp. kosher salt
1 Tbsp. brown sugar
1/2 tsp black pepper
1/2 tsp. ground cumin
1/2 tsp. garlic powder
Preheat oven to 500 degrees in preparation for the sauce. You may choose to make the sauce first and let it sit while preparing steak.
Combine all the spices above in a small bowl.
Rub spice mixture onto both sides of the steak.
Grill steak for a few minutes on each side to desired temperature. Most people prepare it medium rare.
Allow steak to rest for 5 minutes before slicing against the grain.
Serve in tortillas mixed in with veggies and the sauce and guac spooned over the top.
1 poblano pepper
1/2 cup red onion, chopped
1 cup tomatoes, quartered
1 garlic clove
1 canned chipotle pepper in adobo sauce
1 tsp freshly squeezed lime juice
1/2 tsp kosher salt
1-2 Tsp canola oil
Oven should be preheated to 500 degrees. Put poblano pepper in boiling water until just softened. Remove pepper and slice when cooled.
Place onions, tomatoes, and garlic in a baking dish, mix with canola oil and roast for 20 minutes.
Puree roasted veggies, poblano pepper, chipotle pepper, lime juice, and salt in a blender.
Pour sauce over tacos.