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Beef & Poblano Tacos with Kiwi Salsa & Lime Crema Recipe

Name: Beef & Poblano Tacos with Kiwi Salsa & Lime Crema
Total time: 30 min
Yield: 2
Ingredients: 1 unit Red Onion; 1 unit Poblano Pepper; 1 unit Roma Tomato; 1 unit Kiwi; ¼ ounce Cilantro; 1 ounce Lime; 4 tablespoon Sour Cream; 1 tablespoon Mexican Spice Blend; 10 ounce Ground Beef; 1 unit Beef Stock Concentrate; 1.5 ounce Tomato Paste; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

HelloFresh

The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s saucy beef and charred poblano, plus refreshing kiwi salsa and lime crema, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Ingredients

1 unit Red Onion

1 unit Poblano Pepper

1 unit Roma Tomato

1 unit Kiwi

¼ ounce Cilantro

1 ounce Lime

4 tablespoon Sour Cream

1 tablespoon Mexican Spice Blend

10 ounce Ground Beef

1 unit Beef Stock Concentrate

1.5 ounce Tomato Paste

6 unit Flour Tortillas

2 teaspoon Cooking Oil

Salt

Pepper

Method

• Wash and dry all produce.

• Finely dice tomato. Peel and finely

dice kiwi. Halve, peel, and thinly slice

onion; mince a few slices until you

have 1 TBSP (2 TBSP for 4 servings).

Roughly chop cilantro. Quarter lime.

Core, deseed, and finely chop poblano.

• In a medium bowl, combine tomato,

kiwi, minced onion, half the cilantro,

and a squeeze of lime juice. Season

with salt and pepper.

• In a small bowl, combine sour cream

and a squeeze of lime juice to taste. Stir

in water 1 tsp at a time until mixture

reaches a drizzling consistency. Season

with salt and pepper.

• Heat a drizzle of oil in a large pan

over medium-high heat. Add poblano,

sliced onion, and half the Mexican

Spice (you’ll use the rest in the next

step). Cook, stirring occasionally,

until softened and lightly charred,

3-4 minutes.

• Add beef*, another drizzle of oil, and

remaining Mexican Spice to pan with

veggies. Cook, breaking up meat into

pieces, until beef is browned and

cooked through, 4-5 minutes. Season

with salt and pepper. (If there’s excess

grease in your pan, carefully pour it out.)

• Reduce heat under pan with beef

mixture to medium low. Stir in stock

concentrate, 2 TBSP water, and half

the tomato paste. (For 4 servings, use

¼ cup water and all the tomato paste.)

Cook, stirring, until everything is coated

in a thick sauce, 1-2 minutes. Season

with salt and pepper.

• Wrap tortillas in damp paper towels

and microwave until warm and pliable,

30 seconds.

• Divide tortillas between plates; fill with

beef filling, salsa, crema, and

remaining cilantro. Serve with any

remaining lime wedges on the side.

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