Mole Verde Steak Tacos with Sautéed Summer Squash
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 6 ouncessummer squash
- 1 ouncered radishes
- 1/8 ouncecilantro
- 1yellow onion
- 2 tablespoonspipian mole verde
- 6corn tortillas
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- blender or food processor (optional)
- 12" large pan
- aluminum foil
Rinse all produce. Quarter squash lengthwise, then cut crosswise into ¼-inch pieces, discarding ends. Halve radishes, then thinly slice into half-moons. Pick cilantro leaves and roughly chop stems, keeping separate. Peel onion, halve, and finely chop 1 half; thinly slice remainder.
Make mole verde
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add sliced onion, ¼ teaspoon salt, and pepper. Sauté until softened, 5 minutes (move on to Step 3, but don't forget to come back). Then, stir in mole verde spice mix and ½ cup water; cook until slightly thickened, 2-3 minutes. Transfer to a blender or food processor with cilantro stems; blend until smooth. Set aside until Step 6.
While onion sautés, heat a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer and toast, working in batches as needed, until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve.
Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from tortillas to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned on bottom, 4-6 minutes (they will finish cooking in the next step).
Finish steaks and vegetables
Flip steaks, still over medium-high heat; scatter squash and diced onion around steaks in pan. Cook, stirring vegetables occasionally, until steaks are browned and medium rare, 4-6 minutes. Transfer steaks to cutting board and set aside to rest, 5 minutes. Continue cooking vegetables until tender, 3 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired.
Plate steak tacos
Once rested, cut steaks against the grain into ¼-inch slices. Divide tortillas between serving plates and layer with mole verde, sliced steak, sautéed squash, radishes, and cilantro leaves. Dig in!