What are the main ingredients in Homemade Crunch Bowl & Smoky Beef?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

What is the nutritional information of Homemade Crunch Bowl & Smoky Beef?

Calories: 1353, Carbs: 81 grams, Fat: grams, Protein: 41.5 grams, Sugar: 16.9 grams, Salt: 1821 grams

How do I prepare Homemade Crunch Bowl & Smoky Beef?

TORTILLA BOWL: Place oven-proof bowls on a baking tray with the openings facing up. Lightly oil the bowls. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place a tortilla in each bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season. CHARRED CORN: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BOWL ‘EM OVER: Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining picked coriander. Amazing, Chef! SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies (to taste) and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning. MAKE THE SAUCE: To a blender, add the drained feta, the mayo, ¾ of the rinsed coriander, and the lemon juice (to taste). Blend until smooth and season.

What should be prepared from my kitchen to make Homemade Crunch Bowl & Smoky Beef?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Paper Towel

Homemade Crunch Bowl & Smoky Beef

If you hate washing dishes, you will absolutely adore this edible tortilla bowl, used as your tasty tableware today, Chef! Filled with wagyu beef mince smothered in a tomato passata sauce and dotted with silky onion, chipotle chillies & beans. Served with charred corn, a homemade green coriander sauce and creamy guacamole.

Homemade Crunch Bowl & Smoky Beef

with charred corn & Peruvian green sauce

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cannellini Beans
Chipotle Chillies in Adobo
Corn
Danish-style Feta
Fresh Coriander
Guacamole
Lemon Juice
Mayo
Onion
Onions
Tomato Passata
Wagyu Beef Mince
Wheat Flour Tortilla
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Paper Towel

Photo of Homemade Crunch Bowl & Smoky Beef

Serves 1

CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, ¾ of the rinsed coriander, and the lemon juice (to taste). Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies (to taste) and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place a shallow, oven-proof bowl on a baking tray with the opening facing up. Lightly oil the bowl. Lay the tortilla on a flat surface and lightly brush with oil on both sides. Place the tortilla in the oiled bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortilla cool down before removing from the bowl. Alternatively, cut the tortilla into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowl with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining picked coriander. Amazing, Chef!

Corn - 50g
Danish-style Feta - 20g
Mayo - 50ml
Fresh Coriander - 3g
Lemon Juice - 10ml
Wagyu Beef Mince - 150g
Onion - 1
Chipotle Chillies In Adobo - 15g
Tomato Passata - 100ml
Cannellini Beans - 60g
Wheat Flour Tortilla - 1
Guacamole - 1 unit

Download the Recipe

Serves 2

CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, ¾ of the rinsed coriander, and the lemon juice (to taste). Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes. Add the chopped chipotle chillies (to taste) and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 300ml of water, and simmer until reduced and thickened, 10-12 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place oven-proof bowls on a baking tray with the openings facing up. Lightly oil the bowls. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place a tortilla in each bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining picked coriander. Amazing, Chef!

Corn - 100g
Danish-style Feta - 40g
Mayo - 50ml
Fresh Coriander - 5g
Lemon Juice - 20ml
Wagyu Beef Mince - 300g
Onion - 1
Chipotle Chillies In Adobo - 30g
Tomato Passata - 200ml
Cannellini Beans - 120g
Wheat Flour Tortillas - 2
Guacamole - 1 unit

Download the Recipe

Serves 3

CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, ¾ of the rinsed coriander, and the lemon juice (to taste). Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes. Add the chopped chipotle chillies (to taste) and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place oven-proof bowls on a baking tray with the openings facing up. Lightly oil the bowls. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place a tortilla in each bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining picked coriander. Amazing, Chef!

Corn - 150g
Danish-style Feta - 60g
Mayo - 100ml
Fresh Coriander - 8g
Lemon Juice - 30ml
Wagyu Beef Mince - 450g
Onions - 2
Chipotle Chillies In Adobo - 45g
Tomato Passata - 300ml
Cannellini Beans - 180g
Wheat Flour Tortillas - 3
Guacamole - 2 units

Download the Recipe

Serves 4

CHARRED CORN
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MAKE THE SAUCE
To a blender, add the drained feta, the mayo, ¾ of the rinsed coriander, and the lemon juice (to taste). Blend until smooth and season.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes. Add the chopped chipotle chillies (to taste) and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 600ml of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the drained beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
TORTILLA BOWL
Place oven-proof bowls on a baking tray with the openings facing up. Lightly oil the bowls. Lay the tortillas on a flat surface and lightly brush with oil on both sides. Place a tortilla in each bowl and gently press into a bowl shape. Place the tray in the hot oven and bake until golden and crispy, 5-8 minutes. Remove from the oven and let the tortillas cool down before removing from the bowl. Alternatively, cut the tortillas into small triangles. Place a pan over medium-high heat with enough oil to cover the base. Fry the tortilla triangles until golden and crispy, 1-2 minutes (shifting as they colour). Drain on paper towel and season.
BOWL ‘EM OVER
Fill up the tortilla bowls with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Dollop over the guacamole and garnish with the remaining picked coriander. Amazing, Chef!