Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole

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This recipe is incredibly easy to veganize. I just used 1 bag of Butlers Soy Curls for the steak, Better Than Chicken Bouillon for the stock, and Tofutti Sour cream instead of sour cream. For the mole sauce, it doesn't state how much salt to use, but I used 1 Tb. And for the guac, I used 2 ts of salt. On the soy curls, I used smoked paprika instead of chipotle powder and 1 Tb of salt. Very decadent! Of course I didn't use Cotija, but this was muy bueno in my book! Thanks!

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I've been waiting for an opportunity to make this, and finally had the chance. This is a great recipe, lots of complex flavors, but quite simple to make. My wife and I love Mexican food, and have been looking for a great mole recipe. This certainly fits the bill, and will be added to our rotation.

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Saw this on URS and had to make it. With all the Mexican restaurants in the Atlanta area I've yet to find one that features a chocolate mole. This was absolutely delicious and easy to make. The house smelled wonderful while I was making it and my wife wished she could bottle the aroma. The mole is spicy, smoky and oh so complex that you taste different Mayan flavors with every bite.

The way the recipe is written on FN is a little confusing. For the crema you just take a 1/2 cup of sour cream and stir in 1 TBS of the Tabasco Chipotle Sauce. The 4 TBS of chipotle powder gets dusted on the steak.

I would recommend not substituting anything for the Cotija Cheese. This salty, crumbly cheese rounds the flavors out perfectly.

My lovely bride, who is brutally honest about my food, raved about this dish and can't wait for me to make it again.

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The recipe for the Chipotle Cream shows the flatiron steak as an ingredient in the recipe so am not sure if the chipotle sauce and powder are to be used with the cream or if the powder is a rub for the flatiron steak? Sounds like a lot of powder for 1/2 cup of sour cream. The directions do not clarify this.

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Julie ~ This is an amazing recipe and easy to reproduce. I've spent hours roasting, toasting, and stirring to make a mole that never turned out. Yours is fantastic! It has such a complexity of flavors. I made the entire recipe of mole sauce, used half of it on the steak and froze half of it to use in the future with chicken.

I can't wait to try your bruschetta.

Best Wishes and hope to see you on Food Network again :

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My fiance is Mexican and his mother and grandmother make the most AMAZING mexican food I have ever tasted. Growing up in Southern Arizona right around the Mexican border, good mexican food was always easy to get but theirs is out of this world! I absolutely love Mexican food, tacos especially, but it's hard to make a mexican dish that is even comparable to these two women's food. This dish made my finance say "Wow". It's not "traditional" mexican food but it's not Taco Bell type mexican food. It's in the middle and great! The flavors are so wonderful. I gave it 4 stars because it is amazingly tasty but i thought the cream sort of overpowered the rest of the flavors.

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I made this tonight for my fiance and we both LOVED all the layers of flavor! I followed the recipe exactly, and when I fix this dish again, which I will, I will probably leave out the chipotle cream and maybe even the cojita...the steak, mole and guac are all that are needed. Also, I used a 2 lb flank steak grilled on my weber and still have a ton of leftovers so wouldn't worry about purchasing 4 lbs of steak! Great recipe Julie and good luck with your career!