Name: Soft tacos with black bean mole and flank steak
Yield: 4
Ingredients: 1 tbsp olive oil; 3 flank steaks (about 200gm each), at room temperature; 8 white corn tacos; To serve: coarsely crumbled feta, coriander sprigs and lime wedges; Black bean mole; 1½ tbsp olive oil; ½ Spanish onion, finely chopped; ½ carrot, finely grated; 1 garlic clove, finely chopped; 1 tsp each ground cumin, ground coriander and paprika; 1 cinnamon quill; 1 tsp finely chopped chipotle chillies in adobo (see note); 400 gm canned black beans, drained and rinsed; 250 gm canned cherry tomatoes; 1 fresh bay leaf; 1 tbsp Dutch-process cocoa

Ingredients

1 tbsp olive oil

3 flank steaks (about 200gm each), at room temperature

8 white corn tacos

To serve: coarsely crumbled feta, coriander sprigs and lime wedges

Black bean mole

1½ tbsp olive oil

½ Spanish onion, finely chopped

½ carrot, finely grated

1 garlic clove, finely chopped

1 tsp each ground cumin, ground coriander and paprika

1 cinnamon quill

1 tsp finely chopped chipotle chillies in adobo (see note)

400 gm canned black beans, drained and rinsed

250 gm canned cherry tomatoes

1 fresh bay leaf

1 tbsp Dutch-process cocoa

Method

Main

1.For black bean mole, heat oil in a saucepan over medium-high heat, add onion, carrot and garlic and sauté until tender (4-5 minutes), then add spices and stir until fragrant (30 seconds). Add remaining ingredients except cocoa, bring to the simmer and cook until thick and well flavoured (8-10 minutes). Discard bay leaf and cinnamon quill, stir in cocoa and season to taste.

2.Heat oil in a large frying pan over medium-high heat, season steak and cook, turning once, until well browned and cooked to your liking (6-7 minutes for medium-rare). Set aside to rest for 5 minutes then thinly slice across the grain.

3.Heat a frying pan over high heat and cook tacos, one at a time, turning once until soft and malleable (1 minute). Serve with black bean mole, sliced steak, feta, coriander and lime.