Flank Steak Tacos with Mole Sauce

This was a recipe from Men's Health and it was pretty good.  Definitely a different take on tacos from what we usually do.  It has a "mole" sauce.  I use the term loosely in this case.  It is a pretty simplified version of mole, which in some cases can involve ingredients numbering in the double digits.  This was pretty good and a nice change of "taco" pace.  The peanuts add a nice crunch and the plantains add some sweetness to the garlicy mole.  Nice!

Flank Steak Tacos with Mole Sauce

3 dried chilies ( perferably 2 pasilla and 1 guajillo) stemmed

1/2 soft-ripe plantain peeled

1 plum tomato

1 tbsp olive oil

2 garlic cloves, peeled

1 cup canned black beans,rinsed

1.5 oz dark chocolate, melted

1/2 tsp ground cinnamon

salt

1 flank steak (about 10 oz)

4 soft corn tortillas

1 tbsp chopped roasted peanuts

1 tbsp chopped cilantro

1.) Preheat the oven to 400F. In a bowl, soal the chiliies in warm water, weighing them down with a plate, until soft, about 20 minutes

2.) Put the plantain and tomatoe on a baking sheet, brush the tomato with oil. roast, adding the garlic after 10 minutes, until the tomatoe is lightly charred, 15 to 20 minutes

3.) Dice the plantain. In a blender puree the tomato, garlic, chillies, beans, chololate, and cinnamon, thing with up to 1/2 cup of water if needed. season with salt

4.) On a lightly oiled grill, cook the steak over high heat to medium about 3 minutes a side.  Let rest breifly and then cut into cubes. Serve your steak tacos with the mole, peanutes, cilantro and plantain