Spicy Tex-Mex Farro Bowls

Name: Spicy Tex-Mex Farro Bowls with Charred Poblano, Corn, Pico & Creamy Guac
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 tbsp Sour Cream; 1 unit Long Green Pepper; 3/4 cup Farro; 1 Tomato; 1 Lime; 4 tbsp Guacamole; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1/2 Corn; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1/4 tsp Granulated Sugar, tsp; 1 tbsp Cooking Oil, tbsp

with Charred Poblano, Corn, Pico & Creamy Guac

By Recipe0 System

Another basic burrito bowl? Not on our watch! Our chef’s swapped the classic rice base for protein- and fiber-rich farro. Due to its slightly firmer texture, farro cooks a bit longer and with more water—but good grains come to those who wait! Once tender, it’s mixed with spicy Tex-Mex flavorings, lime, and cilantro, then topped with the Tex-Mex dream team: charred corn, roasted poblano, fresh pico, and creamy guac. Bye-bye boring bowls; hello farro!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 tbsp Sour Cream
1 unit Long Green Pepper
3/4 cup Farro
1 Tomato
1 Lime
4 tbsp Guacamole
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1/2 Corn
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1/4 tsp Granulated Sugar, tsp
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees.

In a medium pot (use a large pot for 4 servings), combine farro, 31⁄2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
2

Wash and dry produce.

Halve, deseed, and slice poblano into 1⁄2-inch strips. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; finely chop a few wedges until you have 11⁄2 TBSP (3 TBSP for 4 servings). Transfer chopped onion to a small bowl and set aside.

Toss poblano and onion wedges on a baking sheet with a large drizzle of oil, 2 tsp Southwest Spice (4 tsp for 4) (you’ll use the rest later), and a big pinch of salt and pepper. Roast on top rack until deeply browned and tender, 15-18 minutes.
3

Finely dice tomato. Finely chop cilantro. Zest and quarter lime.

To bowl with chopped onion, stir in tomato, half the cilantro, juice from half the lime, half the lime zest, and a pinch of sugar. Season with salt and pepper.
4

In a second small bowl, combine guacamole, sour cream, and a squeeze of lime juice. Season with salt and pepper.
5

Drain corn, then pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add half the corn (all for 4 servings), remaining Southwest Spice, and a pinch of salt. Cook, stirring, until tender and fragrant, 2-3 minutes. Remove from heat. (It’s normal for corn to pop a bit while cooking.)
6

Drain any water from farro if necessary. Stir in Tex-Mex paste, remaining lime zest, remaining cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lime juice until combined. Stir in corn and half the roasted veggies until combined.

Divide farro between bowls. Top with remaining veggies, pico de gallo, and guacamole. Serve with any remaining lime wedges on the side.

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