Tangy Beef Burrito Bowl
A tangy Mexican burrito bowl with seared beef skirt steak, cilantro, jalapeno and lime, finished with queso fresco, cumin and chipotle in adobo, served over white rice.
Ingredients
Instructions
Season the beef skirt steak and sear it over medium-high heat until well browned, about 7 minutes.
Add the jalapeno, cooking until softened, about 8 minutes.
Stir in the queso fresco, cumin and chipotle in adobo for 4 minutes.
Cook the white rice separately and fluff with a fork.
Let the beef simmer for about 5 minutes so the flavors meld.
Squeeze the lime over and toss through the cilantro just before serving.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.