1 tbspolive oil3flank steaks (about 200gm each), at room temperature8white corn tacosTo serve:coarsely crumbled feta, coriander sprigs and lime wedgesBlack bean mole1½ tbspolive oil½Spanish onion, finely chopped½carrot, finely grated1garlic clove, finely chopped1 tsp eachground cumin, ground coriander and paprika1cinnamon quill1 tspfinely chopped chipotle chillies in adobo (see note)400 gmcanned black beans, drained and rinsed250 gmcanned cherry tomatoes1fresh bay leaf1 tbspDutch-process cocoa
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.
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.
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.
Note Chipotle chillies in adobo sauce are
available in cans from select delicatessens.