San Antonio Beef Bowls

The line crema is TO DIE FOR and MUST be used!! SO much flavor!!!!!

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Step 1

Wash and dry produce.

Step 2

Finely chop tomato. Halve, peel, and thinly slice onion; finely chop a few slices to make 2 Tbsp. Zest and quarter lime. Halve, deseed, and finely chop jalapeño. Peel and finely chop garlic.

Step 3

Cook rice in rice cooker according to label directions.

Step 4

In a small bowl, combine tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and jalapeño to taste. Season generously with salt and pepper.

Step 5

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes.

Step 6

Add protein, garlic, spice blend, and another big pinch of salt. If desired, add remaining jalapeño.

Step 7

Arrange protein in an even layer in the pan. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break into pieces, stirring occasionally, until protein is cooked through, 3-4 minutes. Drain any excess grease.

Step 8

Stir tomato paste and stock concentrate in to pan with beef, then add water. Cook until slightly thickened, 1-2 minutes. Stir in half the butter until melted.

Step 9

In a small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water, 1 Tbsp at a time, til mixture is drizzling consistency.

Step 10

Fluff rice; stir in remaining lime zest and half the butter. Season with salt and pepper.

Step 11

Divide rice between bowls. Top with protein mixture, cheese, salsa, and crema. Serve with tortilla chips and remaining lime wedges.