Ingredients
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Make It
Step 1
Place yogurt, evaporated milk, lime juice, chipotle chile, garlic and 1/4 teaspoon bouillon in blender; cover. Blend until smooth. Pour into a serving bowl and set aside.
Step 2
Combine remaining 1 tablespoon bouillon, coffee granules and pepper in a small bowl. Set aside.
Step 3
Heat oil in a large skillet over medium heat. Add ground beef; cook, stirring frequently, for about 2 minutes.
Step 4
Add onion, potato and bouillon/coffee mixture. Cook, stirring frequently, for 5 minutes. Add tomato, poblano chile and cilantro. Stir; cover and reduce heat to medium-low. Cook for an additional 10 minutes.
Step 5
Spoon ¼ cup beef mixture on a warm corn tortilla. Top with chipotle sauce and lettuce. Refrigerate any remaining sauce.
Substitute tortillas with lettuce leaves for lettuce wraps.
Ingredients
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