Cook mode

Ingredients

Method

Useful swaps

  • Make carne asada tacos: Coat 160 g steak with 10 g lime, 6 g chipotle, 0.8 g cumin, and 0.3 g salt for 5 minutes; sear in 5 g oil for 3 to 5 minutes per side to 145°F and rest 5 minutes. Sauté 70 g pepper for 3 minutes, warm 130 g rice and 70 g beans for 2 minutes, divide everything among three warmed 25 g corn tortillas, and add 45 g avocado, 6 g cilantro, 5 g lime, and 0.3 g salt. Remains balanced. No major allergen is introduced; verify packaged tortillas. Three 25 g tortillas add modest carbohydrate compared with the bowl.
  • Pack a layered carne asada jar: Marinate and sear 160 g steak with 10 g lime, 6 g chipotle, 0.8 g cumin, 0.3 g salt, and 5 g oil to 145°F; rest 5 minutes and slice. Cook 70 g pepper for 3 minutes, warm 130 g rice and 70 g beans to 165°F, cool promptly, then layer with steak. Pack 45 g avocado, 6 g cilantro, 5 g lime, and 0.3 g salt separately and add after reheating. Remains balanced and portable. No major allergen is introduced. Nutrition is unchanged; separate cold toppings protect freshness.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.