One-Pan Beef & Charred Poblano Tacos

Name: One-Pan Beef & Charred Poblano Tacos with Mango Salsa & Smoky Sour Cream
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 4 tbsp Sour Cream; 1 Lemon; 4 oz Mango; 1 unit Long Green Pepper; 1 unit Beef Stock Concentrate; 2 tsp Smoked Paprika; 10 oz Ground Beef; 1 Tomato; 6 Tortillas; 1 tbsp Blackening Spice

with Mango Salsa & Smoky Sour Cream

By Recipe0 System

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 sour cream, all piled into steamy-soft tortillas. It may be a weeknight, but these tacos will take your taste buds on an island vacation.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 tbsp Sour Cream
1 Lemon
4 oz Mango
1 unit Long Green Pepper
1 unit Beef Stock Concentrate
2 tsp Smoked Paprika
10 oz Ground Beef
1 Tomato
6 Tortillas
1 tbsp Blackening Spice

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry 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 lemon. Halve, core, and thinly slice poblano into strips.
2

In a small bowl, combine mango, tomato, minced onion, lemon zest, and juice from half the lemon (¾ of the lemon for 4 servings). Season with salt.

In a separate small bowl, combine paprika and sour cream. Season with salt and pepper.
3

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.
4

Heat a 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, 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.
5

Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
6

Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky sour cream. Serve with remaining lemon wedges on the side.

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