Warm Pasilla Beef Bowl with Cilantro Rice, Sautéed Nopales and Avocado-Lime Cream

Instructions

1. 1

   Toast the pasilla chiles in a dry skillet over medium heat for 30 to 45 seconds per side, until fragrant but not burnt. Place them in a bowl with 120 ml hot water and let them soften for 10 minutes.

2. 2

   Blend the softened chiles with 2 garlic cloves, 30 ml lime juice, 15 ml olive oil, cumin, oregano, 4 g salt, and black pepper until you have a thick marinade. Toss the beef strips with the marinade and let stand for 15 minutes.

3. 3

   Meanwhile, heat 15 ml olive oil in a medium saucepan. Sauté half of the white onion and 1 minced garlic clove for 2 minutes. Add the rice and cook for 1 minute, stirring to coat it well with the oil.

4. 4

   Add 480 ml water and 2 g salt to the rice. Once it boils, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Fold in half of the chopped cilantro.

5. 5

   For the cream, blend or mash the avocado with the Greek yogurt, the remaining 15 ml lime juice, lime zest, and a pinch of salt until smooth and creamy. Set aside.

6. 6

   Heat a large skillet or griddle over medium-high heat. Cook the marinated beef for 4 to 6 minutes, stirring often, until nicely browned and cooked through. If you prefer to finish it in the oven, transfer it to a tray and bake at 400°F / 200°C for 5 to 7 minutes.

7. 7

   In the same skillet, add the remaining 15 ml olive oil and sauté the remaining onion for 2 minutes. Add the drained nopales and cook for 4 to 5 minutes until heated through and lightly browned. Adjust with a pinch of salt.

8. 8

   Serve the cilantro rice in bowls. Arrange the pasilla beef and sautéed nopales on top. Add spoonfuls of avocado-lime cream, then finish with the radishes, toasted pumpkin seeds, and the remaining cilantro.

9. 9

   Serve immediately while the rice, beef, and nopales are still warm so the fresh cream contrasts nicely with the hot ingredients.