Smoky Guajillo Beef Bowls with Fresh Tomato Salsa & Lime Mayo

Smoky Guajillo Beef Bowls

with Fresh Tomato Salsa & Lime Mayo

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 850 Cals/serving
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This satisfying bowl highlights a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo pepper sauce we’re pairing with savory ground beef. It all gets welcome contrast from a base of white rice and a bright tomato salsa served on top.
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fresh
ingredients
Smoky Guajillo Beef Bowls with Fresh Tomato Salsa & Lime Mayo
Title
  • 10 oz Ground Beef
  • 4 oz Grape Tomatoes
  • 1 Lime
  • ¾ lb Carrots
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Grated Cotija Cheese
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Sushi Rice
time-saving
tips & techniques
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
2 Cook the rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Cook the beef:
4 Cook the beef:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the lime mayo & serve your dish:
5 Make the lime mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef, roasted carrots, and salsa. Drizzle with the lime mayo and garnish with the cheese. Enjoy! 

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Prepare & roast the carrots:
1 Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Prepare the remaining ingredients & make the salsa:
3 Prepare the remaining ingredients & make the salsa:

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

4 Cook the beef:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beef:
Make the lime mayo & serve your dish:
5 Make the lime mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice topped with the cooked beef, roasted carrots, and salsa. Drizzle with the lime mayo and garnish with the cheese. Enjoy!