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Saucy Beef & Charred Poblano Tacos with Mango Salsa & Smoky Red Pepper Crema Recipe

Saucy Beef & Charred Poblano Tacos with Mango Salsa & Smoky Red Pepper Crema recipe
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 a refreshing mango salsa and smoky red pepper crema, all piled into steamy-soft tortillas. Taco’bout a killer meal.

Ingredients

1 unit Poblano Pepper
1 unit Red Onion
1 unit Roma Tomato
1 unit Lime
4 ounce Mango
10 ounce Ground Beef
1 tablespoon Blackening Spice
1 unit Beef Stock Concentrate
4 tablespoon Smoky Red Pepper Crema
6 unit Flour Tortillas
2 teaspoon Vegetable Oil
Salt
Pepper

Method

1
• Wash and dry all produce.
2
• Drain mango. Finely dice tomato.
3
Halve and peel onion; thinly slice one
4
half. Mince a few slices until you have
5
1 TBSP. (For 4 servings, thinly slice
6
whole onion; mince a few slices until
7
you have 2 TBSP.) Zest and quarter
8
lime (for 4, zest 1 lime and quarter
9
both). Halve, core, and thinly slice
10
poblano into strips.
11
• In a small bowl, combine mango,
12
tomato, minced onion, lime zest, and
13
juice from half the lime. Season with
14
salt.
15
• Heat a drizzle of oil in a large pan over
16
medium-high heat. Add poblano,
17
sliced onion, and a pinch of salt. Cook,
18
stirring occasionally, until tender and
19
lightly charred, 5-7 minutes. (TIP: Add
20
a splash of water if veggies begin to
21
brown too quickly.) Season with salt
22
and pepper.
23
• Turn off heat; transfer to a plate. Wipe
24
out pan.
25
• Heat another drizzle of oil in same
26
pan over medium-high heat. Add
27
beef*, Blackening Spice, and a big
28
pinch of salt. Cook, breaking up meat
29
into pieces and stirring occasionally,
30
until browned and cooked through,
31
4-6 minutes.
32
• Stir in stock concentrate and 2 TBSP
33
water (3 TBSP for 4 servings); bring to
34
a simmer.
35
• Return veggies to pan, stirring, until
36
thoroughly combined. (TIP: Add a
37
splash or two of water, if necessary,
38
until mixture is saucy.) Taste and
39
season with salt and pepper.
40
• Meanwhile, wrap tortillas in damp
41
paper towels. Microwave until warm
42
and pliable, 30 seconds.
43
• Divide tortillas between plates and fill
44
with beef and veggie filling. Top with
45
mango salsa and smoky red pepper
46
crema. Serve with remaining lime
47
wedges on the side.

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