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Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole Recipe

Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole Recipe

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Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole

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Ingredients:

Serving

2 ancho chiles, seeded
2 pasilla chiles, seeded
1 cup strong hot coffee
3 tbsp tomato paste
1 (14-oz) can chicken broth
1 tbsp olive oil
1 chopped onion
4 garlic cloves, chopped
2 tbsp golden raisins
1 tbsp ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
2 tbsp peanut butter
3 tbsp chipotle hot sauce (recommended : tabasco)
1 1/4 cups water, divided
2 oz dark chocolate, chopped
2 tbsp fresh lime juice
2 avocados, halved, pitted and peeled
1/2 red onion, finely diced
2 jalapeno peppers, seeded and finely diced
1 lime , zested and juiced
2 tbsp freshly chopped cilantro leaves
1/2 cup sour cream
1 tbsp chipotle hot sauce (recommended : tabasco)
4 lb flat iron steak , room temperature just prior to cooking
4 tbsp chipotle powder
salt and freshly ground black pepper
8 flour tortillas
cotija cheese

Directions:

In a bowl, mix the ancho and pasilla chiles and the hot coffee. Cover and let stand at room temperature for 15 minutes. Add the chiles, some of the soaking liquid, the tomato paste, and the broth to a blender and process until smooth. Heat a saucepan over medium-high heat. Add 1 tablespoon of olive oil and the chopped onion. Saute for 3 minutes, then add the garlic and saute for 1 minute. Stir in the raisins, cumin, cinnamon, and cloves; saute 1 minute more. Add the onion mixture, peanut butter, hot sauce and 1/4 cup water to the blender with the chile mixture and process until smooth. Strain. Put the chile mixture, remaining 1 cup of water, and the chocolate into a saucepan. Cook over medium heat, partially covered, stirring occasionally, for 18 minutes, Remove the pan from the heat and stir in the lime juice.
For the guacamole: Add the avocado flesh to a medium bowl and the onion, jalapeno, lime zest, lime juice and cilantro. Stir and mash to desired consistency. Cover and refrigerate until ready to use.
Heat a grill pan or grill to medium heat. Season both sides of the steak with chipotle powder and salt and pepper. Cook 4 to 5 minutes per side for medium-rare. Meanwhile, warm the tortillas in the microwave. Wrap them in paper towel and warm them for 1 minute. Remove them from microwave and set aside. Slice the steak into small strips and add to a saucepan, over low heat. Stir in the mole sauce and heat until the meat and sauce are warmed through. Arrange a generous portion of the steak mixture in the middle of each warmed tortilla. Top with the guacamole, chipotle creme and cojita cheese
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12920.78 Kcal (54097 kJ)
Calories from fat	4415.65 Kcal
		% Daily Value*
Total Fat	490.63g	755%
Cholesterol	4552.71mg	1518%
Sodium	4848.05mg	202%
Potassium	1114.88mg	24%
Total Carbs	107.89g	36%
Sugars	17.87g	71%
Dietary Fiber	13.38g	54%
Protein	1376.48g	2753%
Vitamin C	37.3mg	62%
Vitamin A	1mg	33%
Iron	18156.5mg	100869%
Calcium	148.1mg	15%

Amount Per 100 g
Calories	1377.83 Kcal (5769 kJ)
Calories from fat	470.87 Kcal
		% Daily Value*
Total Fat	52.32g	755%
Cholesterol	485.49mg	1518%
Sodium	516.98mg	202%
Potassium	118.89mg	24%
Total Carbs	11.51g	36%
Sugars	1.91g	71%
Dietary Fiber	1.43g	54%
Protein	146.78g	2753%
Vitamin C	4mg	62%
Vitamin A	0.1mg	33%
Iron	1936.2mg	100869%
Calcium	15.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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