Spiced Ground Beef Tacos with Charred Corn Salsa and Cilantro Lime Rice

Begin by preparing the rice. Rinse 0.75 cup rice under cold water until water runs clear. Drain well.

In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add 0.25 cup finely diced yellow onion and cook for 2-3 minutes until translucent.

Add the rinsed rice to the pan and stir to coat with oil. Cook for 1-2 minutes until rice starts to turn opaque.

Pour in 1 cup chicken broth and 0.25 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

While the rice cooks, prepare the corn salsa. Shuck 2 ears of corn and cut the kernels off the cob.

Heat a large cast iron skillet over medium-high heat. Add the corn kernels (no oil) and cook for 5-7 minutes, stirring occasionally, until charred in spots. Transfer to a bowl to cool.

Dice 1 red bell pepper and 0.5 of the yellow onion into small pieces. Remove seeds and ribs from the jalapeño and finely dice.

Halve the cherry tomatoes. Roughly chop 0.25 cup cilantro leaves.

In a medium bowl, combine the charred corn, diced bell pepper, diced onion, jalapeño, cherry tomatoes, and cilantro.

Juice 1 lime and add 2 tbsp of the juice to the corn mixture along with 1 tbsp vegetable oil, 0.25 tsp salt, and 0.25 tsp black pepper. Stir to combine and set aside.

In the same skillet used for the corn, heat 1 tbsp vegetable oil over medium-high heat. Add the remaining diced onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add 0.75 lb ground beef to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until browned, allowing it to develop a good sear before stirring.

Add 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, and 0.5 tsp oregano to the beef. Stir to combine and cook for 1 minute to bloom the spices.

Add 0.25 cup chicken broth to the skillet, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until most of the liquid has evaporated.

Season the beef with 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat.

When the rice is done, fluff with a fork. Zest 1 lime and add to the rice along with 2 tbsp lime juice and 0.25 cup chopped cilantro. Stir to combine.

Warm the corn tortillas by placing them directly over a gas flame for a few seconds per side or in a dry skillet for 30 seconds per side.

Dice the avocado just before serving.

To serve, place 2 warm tortillas on each plate. Top with the spiced beef, charred corn salsa, diced avocado, and crumbled cotija cheese.

Serve the cilantro lime rice alongside the tacos with lime wedges for squeezing.