Recipe courtesy of Julie Merriman

Chipotle Rubbed Steak Tacos Mole with Chipotle Cream and Guacamole

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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2 ancho chiles, seeded

2 pasilla chiles, seeded

1 cup strong hot coffee

3 tablespoons tomato paste

1 (14-ounce) can chicken broth

1 tablespoon olive oil

1 chopped onion

4 garlic cloves, chopped

2 tablespoons golden raisins

1 tablespoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2 tablespoons peanut butter

3 tablespoons chipotle hot sauce (recommended: Tabasco)

1 1/4 cups water, divided

2 ounces dark chocolate, chopped

2 tablespoons 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 tablespoons freshly chopped cilantro leaves

Chipotle Creme:

1/2 cup sour cream

1 tablespoon chipotle hot sauce (recommended: Tabasco)

4 pounds flat iron steak, room temperature just prior to cooking

4 tablespoons chipotle powder

Salt and freshly ground black pepper

8 flour tortillas

Cotija cheese


  1. 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.
  2. 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.
  3. 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.