Chicken Burrito Bowls Serves 4

Kocher’s Market

Chicken Burrito Bowls
Serves 4

Ingredients

Instructions:

In a large skillet, heat the olive oil; season the chicken with the tex mex seasoning. Add chicken to skillet and cook until no longer pink. Add onion and bell pepper to skillet and cook for about 5 min until onion is caramelized. Add additional olive oil if necessary. Also season with salt and pepper if preferred or additional tex mex spice.
Begin layering the bowls with chicken pepper mixture, black beans, corn, cherry tomatoes, avocado and shredded cheese. You may also serve these over a bed of rice.
Top with cilantro and squeeze fresh lime juice over the bowls. Serve with sour cream or salsa.

Kocher’s Market
Beef Fajitas
Serves 4

Ingredients

1 Tbsp vegetable oil
1 lb of skirt steak
1 large yellow onion peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
Salt

Marinade:

Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems

Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 2-3 minutes, or to desired doneness. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.
Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.
Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Kocher’s Market

Ground Beef Tacos

Serves 4-6

Ingredients

Directions

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Drain grease.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce.. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with cheese, lettuce and your choice of other toppings.