Mole seasoning is wonderfully unexpected surprise twist on the much loved classic taco.
Course: Main Course
1lbsirloin steak tips
flour torillas or corn taco shellsI prefer flour tortillas
1poblano pepperchopped or thinly sliced (depending on your preference)
1red bell pepperthinly sliced
4button mushroomsthinly sliced
1cansweet corndrained (or 1 ear of fresh sweet corn stripped off of the cob)
1mediumred onion1/2 thinly sliced and 1/2 finely chopped
6tbsplow fat sour cream
Mole spice blendyou can find it here https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-aliasaps&field-keywords=mole+spice&_encoding=UTF8&tag=gaywedgea-20&linkCode=ur2&linkId=29d8d4c7da09b1e0439805524098ecc4&camp=1789&creative=9325
chili powderto taste
2-3clovesgarlicfinely chopped or minced
1limezested and sliced into wedges
extra virgin olive oil
ground black pepper
Gather your ingredients
Chop your garlic onion, bell pepper, poblano pepper, and mushrooms. Then zest and cut the lime.
Over medium high heat, cook the poblano, bell pepper and sliced onions for about 5 or 6 minutes in a large drizzle of extra virgin olive oil (vegetable oil works too) and season with a small pinch of sea salt and black pepper.
When you have 4 minutes left, toss in 1 clove of chopped garlic (only if you want to add an extra clove) and let it really add some flavor. Now place these in a bowl on the side.
Now add another large drizzle of extra virgin olive oil to the same pan over medium high heat and add the corn and the chopped onion with a pinch of sea salt and black pepper. Once it's cooked for about 3 or 4 minutes, add the chili powder (as much as you'd like) and mix in well.
Now place this in another bowl (you can use the bowls as a fun way for people to assemble their own tacos at dinner) and set aside. Once it's started to cool, add in 2 tablespoons of the low fat sour cream and if you want, a couple squeezes of fresh lime juice. You can zest the lime and add part of that as well for a fun look and extra flavor. If you really want to take it over the top, add some chopped basil or cilantro to it.
Now heat up the tortillas by wrapping them in a moist paper towel and placing in the microwave for about 30 seconds.
Next add a final large drizzle of extra virgin olive oil into the same pan and toss in your sirloin tips, mushrooms and the other two cloves of chopped or minced garlic. You'll want to sprinkle with sea salt and pepper, then flip and season the other side immediately.
Now add 1/2 to 3/4 of the mole spice (if you have a big container, do a table spoon or two) to the sirloin tips and try to cover them as much as possible. Now cook them until they're at your preferred doneness and remove. (remember, raw meat can be dangerous).
Now in a final bowl, combine the remaining sour cream, 1 teaspoon of mole spice, a couple squeezes of lime juice, lime zest and a small pinch of sea salt and black pepper. Mix together and now line up the bowls with the tortillas and enjoy an amazing taco Tuesday!
If you cannot find Mole Spice locally, or don't want to deal with trying to find it, Click Here.