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1. Finely dice half of the white onion and mince the garlic. Heat the olive oil in a large skillet over medium-high heat.
1 tbsp olive oil,
0.5 piece white onion,
3 clove garlic
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2. Add the diced onion and cook for 3 minutes until softened. Add the ground beef, break it up, and brown for 6–8 minutes until no pink remains and the edges caramelize.
1.5 lb lean ground beef (90%),
0.5 piece white onion
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3. Stir in the garlic, chipotle powder, smoked paprika, ground cumin, dried Mexican oregano, tomato paste, and salt, and toast for 1 minute until fragrant.
3 clove garlic,
1 tsp chipotle powder,
2 tsp smoked paprika,
2 tsp ground cumin,
1 tsp dried Mexican oregano,
1 tbsp tomato paste,
1.5 tsp salt
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4. Add the water and the juice of 1 lime, then simmer 3–4 minutes until the liquid is absorbed and the beef is glossy. Cool completely before packing.
1.0 piece limes,
0.2 cup water
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5. Mince the jalapeño and cilantro. Stir them into the crema with the zest and juice of 1 lime and a pinch of salt from the seasoning, then taste and adjust.
1.5 tsp salt,
1.0 piece limes,
0.5 cup Mexican crema or sour cream,
0.2 cup fresh cilantro,
1 piece jalapeño
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6. Chop the romaine and dice the Roma tomatoes and the remaining onion half. Dry the romaine thoroughly so it stays crisp.
0.5 piece white onion,
3 piece romaine hearts,
4 piece Roma tomatoes
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7. Divide into 4 containers: beef in one compartment, romaine in another, tomatoes and onion together, cheese and crema in small lidded cups. Refrigerate up to 4 days.
1 cup shredded Mexican-blend cheese
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8. At lunch, halve and slice the avocados with the remaining lime wedge squeezed over to prevent browning. Microwave the beef for 60–90 seconds until hot, then pile over the romaine with tomatoes, avocado, cheese, and a drizzle of lime crema. Serve with lime wedges.
1.0 piece limes,
2 piece avocados
