StovetopMexican
Crispy beef broth bowl
Ground beef, cooked until it actually crisps, then a hot broth, rice, lime, avocado.
Made it?
35 min · 25 min hands-on · pull 160°F
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- ground beef, 80/202 lb
- kosher salt2 tsp
- chili powder1 tsp
- beef broth4 cups
- cooked rice2 cups
- avocado1
- lime1
- to finishcilantro, onion, jalapeño
Method
- 1
Beef in a wide pan, no oil. Leave it until the bottom browns. Break it. Salt, chili. Keep going until the bits are crisp, not gray.
- 2
Broth hot in a pot. Taste salt.
- 3
Rice in the bowl. Crisp beef. Broth over. Avocado, lime, onion, cilantro. Eat while the beef still crunches.
On the plate
With this, try
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min