Ingredients:
1-1/2 lb flank steak
Urban Accents Puebla Mole DRYGLAZE2 Tbsp canola oil
8 8-inch flour tortillas
1 8-oz sour cream
1 lime, juiced
3 cups packaged coleslaw mix
Directions:
Preheat oven to 350 degrees F. Pat steak dry with paper towels; then rub both sides with 1 Tbsp oil and place in resealable plastic bag. Add Puebla Mole DRYGLAZE, seal bag and gently shake so seasoning coats meat evenly. Lay bag flat for 20 minutes. Heat 1 Tbsp oil in 12-inch nonstick skillet over medium-high heat until it shimmers. Add steak and cook for 5 minutes on each side for medium-rare.
While steak cooks, wrap tortillas in foil and warm in oven. In small bowl, combine sour cream with lime juice. Let steak rest 5 minutes on cutting board, then thinly slice across the grain at an angle. Serve steak with warm tortillas, coleslaw mix and sour cream.
