Recipe

El Mexican Rubbed Beef Taco Bowl

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El Mexican Rubbed Beef Taco Bowl

Crispy tex mex tossed beef with nutty brown rice, corn and avo salsa and sour cream.




Ingredients to serve 2

  • 250g x Beef Cubes - cut each cube in half
  • 2 tbsps x Corn Flour
  • 5g x DD Spice Mix - tex mex
  • ½ cup x Par Boiled Brown Rice
  • 1 x Tomatoes - small dice
  • 2 x Corn on the Cob - See Gino's Tip
  • 100ml x Guacamole
  • 20ml x Sour Cream
  • 5g x Coriander - chopped
  • ½ x Lemon - halved for juicing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Beef Cubes - cut each cube in half
  • 4 tbsps x Corn Flour
  • 10g x DD Spice Mix - tex mex
  • 1 cup x Par Boiled Brown Rice
  • 2 x Tomatoes - small dice
  • 4 x Corn on the Cob - See Gino's Tip
  • 200ml x Guacamole
  • 40ml x Sour Cream
  • 10g x Coriander - chopped
  • 1 x Lemon - halved for juicing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". season your beef goulash with salt and pepper, then coat with your cornflour - reserve for use in Step 3. Whisk together your guacamole and sour cream and season lightly with salt and pepper.

Washing Instruction

Wash your hands and tomatoes well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels. Continue cutting corn off the cob until all of the corn is removed.

Step 1 - Brown Rice

Cook your brown rice in a medium saucepan of water on a med-high heat for 30-35 minutes. Drain through a colander and season with salt and pepper - reserve to serve.

Step 2 - Corn and Tomato Salsa

Mix your corn kernels and diced tomato in a medium mixing bowl along with a few glugs of olive oil and your lemon juice. Season with salt and pepper - you may balance with a bit of sugar/sweetener if your salsa is slightly too tart.

Step 3 - Crispy Tex Beef

Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and once the oil is hot, crisp your corn flour-coated beef for 4-5 minutes. Be sure to do them in batches, so you don't overcrowd your pan - this ensures the crisping of your beef. Remove your beef with a tongs or spoon onto a paper towel and once all your beef is crispy toss it along with your DailyDish Spice Mix.

To serve

Mix your chopped coriander into your guacamole and sour cream mixture. Divide your brown rice amongst your servings, top with your crispy beef, corn and tomato salsa and dollops of your guacamole. Enjoy!