Careme

Ingredients

• Diced Carne Asada Beef 1 lb $9.99
• Fresh Poblano Peppers 1/2 lb $2.69
• Kroger® Mini Sweet Peppers 8 oz $3.99
• Fresh Sweet Corn on the Cob-Each 2 ears $1.25
• Fresh Roma Tomato 1/2 lb $1.29
• Fresh Large Ripe Avocado 1 each $0.99
• Jumbo White Onions 1/2 lb $0.99
• Organic Cilantro 1 small handful $1.19
• Fresh Jalapeno Peppers 1 small pepper $0.99
• Garlic 2 cloves $0.69
• pantry: cooked rice 2 cups
• pantry: olive oil 2 tablespoons
• pantry: chili powder 1 teaspoon
• pantry: ground cumin 1 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: lime juice or lemon juice 1 tablespoon

Instructions

1. Preheat oven to 425°F. Slice 1/2 lb poblano peppers and 8 oz mini sweet peppers into strips. Slice 1/2 lb white onion into wedges. Toss with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 18-22 minutes until tender and lightly charred.
2. While the vegetables roast, cut kernels from 2 ears corn. Dice 1/2 lb roma tomato, dice 1 avocado, mince 2 garlic cloves, finely chop 1 small jalapeno, and chop a small handful of cilantro.
3. Season 1 lb diced carne asada beef with 1 teaspoon chili powder, 1 teaspoon cumin, salt, pepper, and half the minced garlic.
4. Heat a large skillet over high heat with 1 tablespoon olive oil. Sear the beef in a single layer 3-5 minutes, stirring only occasionally, until browned and just cooked through. Transfer to a plate.
5. In the same skillet, add corn kernels and cook 2-3 minutes until lightly blistered. Stir in remaining garlic for 30 seconds.
6. Mix the diced tomato, avocado, jalapeno, cilantro, lime juice, and a pinch of salt into a quick fresh salsa.
7. To serve, divide 2 cups cooked rice between 2 bowls. Top with roasted peppers and onion, seared carne asada, and blistered corn. Spoon the tomato-avocado salsa over the top. For plating, keep each component in visible sections for a Sonoran-style bowl look.