Wash and dry all produce. Halve, peel, and thinly slice onion. Core, seed, and thinly slice poblano.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano. Cook, stirring often, until just tender, 5-6 minutes. Season with salt and pepper.

While poblano and onion cook, cut tomatoes into quarters. Cut lime into wedges. Combine sour cream, a squeeze of lime, and a pinch of chipotle powder (to taste—it’s spicy) in a small bowl. Season with salt and pepper.

Add 2 TBSP tomato paste (we sent more) to pan with poblano and onion. Stir until thoroughly combined. Cook until fragrant, 1-2 minutes. Add beef, Southwest spice, and mole spice to pan, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with salt and pepper.

Meanwhile, wrap tortillas in a lightly dampened paper towel and microwave until warm and soft, about 30 seconds.

Fill tortillas with beef mixture and tomatoes. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Serve with lime wedges on the side for squeezing over.