Ancho beef fajita bowls

Name: Ancho beef fajita bowls
Cook time: 20 min
Yield: 2
Cuisine: Central America

with dirty rice and chipotle crema

Ready in around 20 mins

RECIPE FACT:

Ancho chilli rates between 1000 – 2000 on the Scoville heat scale, making them milder than the tabasco or Thai chilli.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel the red onion and slice finely. Roughly chop the coriander, including the stalks. Separate the baby cos leaves.
2. TO COOK THE DIRTY RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 2-3 mins. Add the corn and cook for a further 2-3 mins, stirring occasionally to create a char. Open the bag of steamed mixed rice, squeezing on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Pour in the dirty rice seasoning, season with salt and cook for 30-60 secs until reduced. Remove from the pan and cover to keep warm.
3. TO COOK THE ANCHO SEASONED BEEF:
Wipe out the pan, respray with oil and place back over a high heat. Once hot, add the ancho seasoned beef strips, season with salt and pepper then cook for 60-90 secs – do not cook any longer as this will make them tough.
TO SERVE:
Place a handful of baby cos leaves into bowls. Spoon in the dirty rice and top with the ancho seasoned beef, pouring over any pan juices. Crumble over the feta, dollop with chipotle crema and sprinkle with coriander.