week 4 fam 7 Pineapple Poblano Beef Tacos

Name: week 4 fam 7 Pineapple Poblano Beef Tacos with Lime Crema, Cilantro, and Warm Spices
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 unit Poblano Pepper; 4 Tomato; 1/2 oz Cilantro; 2 Lime; 8 oz Pineapple; 8 tbsp Sour Cream; 2 tbsp Taco Spice Blend; 20 oz Ground Beef; 12 Tortillas; 1 tbsp Vegetable Oil; Salt; Black Pepper

with Lime Crema, Cilantro, and Warm Spices

By Recipe0 System

What’s sweet and nice with a little bit of spice? These tacos! Filled with beef tossed in our blend of warm, earthy spices and topped with a fruity pineapple salsa, they’ve got a perfectly pleasant personality with a little bit of a wild streak. And just in case you’re not convinced that they’re as congenial as can be, let it be known that they can be prepared in a jiff and are super-duper easy.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 unit Poblano Pepper
4 Tomato
1/2 oz Cilantro
2 Lime
8 oz Pineapple
8 tbsp Sour Cream
2 tbsp Taco Spice Blend
20 oz Ground Beef
12 Tortillas
1 tbsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Halve, peel, and finely dice onion. Core and seed poblanos, then cut into ⅓-inch squares. Core and seed tomatoes, then cut into ⅓-inch cubes. Roughly chop cilantro. Halve one lime; cut other into wedges for serving. Drain pineapple, reserving juice; roughly chop fruit.
2

Combine tomatoes, pineapple, 2 TBSP onion, ½ cup poblanos, half the cilantro, and a squeeze of lime in a medium bowl. In a separate small bowl, combine sour cream with a squeeze of lime. Season with salt, pepper, and more lime to taste.
3

Heat 1 TBSP oil in a large pan over medium-high heat. Add remaining onion and poblanos. Season with salt, pepper, and half the taco spice. Cook, tossing, until softened, about 2 minutes.
4

Add beef to pan, breaking up meat into pieces. Season with salt, pepper, and remaining taco spice. Cook, tossing occasionally, until browned and cooked through, 3-4 minutes. (TIP: Carefully pour out any excess grease in pan if mixture seems oily.) Stir in reserved pineapple juice and remove pan from heat.
5

While beef cooks, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6

Divide beef mixture between tortillas. Spoon salsa and crema over. Sprinkle with remaining cilantro. Serve with lime wedges on the side for squeezing over.

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