Smoky Beef and Poblano Tacos with Charred Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef cooked with smoky spices, served in warm tortillas topped with a vibrant, charred corn salsa bursting with fresh flavors. This mexican-inspired beef ready in about 30 minutes blends thinly sliced flank steak, olive oil, ground chipotle powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 1 lb thinly sliced flank steak with 2 tbsp olive oil, 1 tsp ground chipotle powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Heat a large cast-iron skillet over high heat until smoking hot. Add the steak in a single layer and sear for 2-3 minutes per side until nicely browned but still juicy. Remove and set aside.
  3. Step 3: Meanwhile, char 1 cup corn kernels in a separate dry skillet over high heat for 4-5 minutes, stirring occasionally until slightly blackened and fragrant.
  4. Step 4: In a bowl, combine the charred corn, 2 roasted and diced poblano peppers, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice. Stir to make the salsa.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  6. Step 6: Assemble tacos by dividing the seared steak among tortillas and topping each with a generous spoonful of charred corn and poblano salsa. Dollop with 1/4 cup sour cream if desired.

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Frequently asked questions

How long does Smoky Beef and Poblano Tacos with Charred Corn Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoky Beef and Poblano Tacos with Charred Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoky Beef and Poblano Tacos with Charred Corn Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Beef and Poblano Tacos with Charred Corn Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoky Beef and Poblano Tacos with Charred Corn Salsa?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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