Meal Kit

Steak Mole Tacos

with corn salsa and queso fresco

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Peanuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1⅓ oz. Chicken Mole Concentrate
  • Info
    6 Small Flour Tortillas
  • 1 Poblano Pepper
  • 1 Shallot
  • Info
    1 oz. Queso Fresco
  • 5 oz. Corn Kernels
  • Info
    ½ oz. Roasted Peanuts
  • 1 Lime
  • ¼ oz. Cilantro
  • 10 oz. Steak Strips

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem poblano pepper, seed, and cut into ¼" dice. Wash hands and cutting board after prepping. Peel and mince shallot. Stem and mince cilantro. Coarsely chop peanuts. Zest and juice lime. Separate steak strips into a single layer and pat dry.

  2. 2

    Start the Salsa

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn, poblano (to taste), and shallot to hot pan and stir occasionally until tender, 3-4 minutes. Remove from burner and season with a pinch of salt and pepper. Remove cooked vegetables to a mixing bowl and set aside. Wipe pan clean and reserve.

  3. 3

    Cook the Steak Strips

    Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add steak strips, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until no pink remains, 4-6 minutes. Stir in mole concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 1-2 minutes.

  4. 4

    Finish the Salsa

    Add 1 Tbsp. lime juice, ½ tsp. lime zest, and cilantro to mixing bowl. Stir to combine.

  5. 5

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate dish as pictured on front of card, filling tortillas with steak strips and salsa and garnishing with queso fresco (breaking up with your hands if needed) and peanuts. Bon appétit!

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