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

Name: Saucy Beef & Charred Poblano Tacos with Mango Salsa & Smoky Red Pepper Crema
Total time: 25 min
Yield: 2
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

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

• Wash and dry all produce.

• Drain mango. Finely dice tomato.

Halve and peel onion; thinly slice one

half. Mince a few slices until you have

1 TBSP. (For 4 servings, thinly slice

whole onion; mince a few slices until

you have 2 TBSP.) Zest and quarter

lime (for 4, zest 1 lime and quarter

both). Halve, core, and thinly slice

poblano into strips.

• In a small bowl, combine mango,

tomato, minced onion, lime zest, and

juice from half the lime. Season with

salt.

• Heat a drizzle of oil in a large pan over

medium-high heat. Add poblano,

sliced onion, and a pinch of salt. Cook,

stirring occasionally, until tender and

lightly charred, 5-7 minutes. (TIP: Add

a splash of water if veggies begin to

brown too quickly.) Season with salt

and pepper.

• Turn off heat; transfer to a plate. Wipe

out pan.

• Heat another drizzle of oil in same

pan over medium-high heat. Add

beef*, Blackening Spice, and a big

pinch of salt. Cook, breaking up meat

into pieces and stirring occasionally,

until browned and cooked through,

4-6 minutes.

• Stir in stock concentrate and 2 TBSP

water (3 TBSP for 4 servings); bring to

a simmer.

• Return veggies to pan, stirring, until

thoroughly combined. (TIP: Add a

splash or two of water, if necessary,

until mixture is saucy.) Taste and

season with salt and pepper.

• Meanwhile, wrap tortillas in damp

paper towels. Microwave until warm

and pliable, 30 seconds.

• Divide tortillas between plates and fill

with beef and veggie filling. Top with

mango salsa and smoky red pepper

crema. Serve with remaining lime

wedges on the side.

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