Steak burrito bowl

Cut the chuck roast into three or four portions, then into very thin strips.

Spread on a sheet pan; season with cumin seeds and chili powder and mix. Leave out salt if freezing.

Freeze on the tray about two hours until frozen through; transfer to freezer bags.

Saucepan over medium with 5 g oil; add the bouillon, garlic and serrano and toast 30 seconds; add the tomatoes and cook 1 minute.

Add the rice and toast about 2 minutes until it shows small char marks.

Add 250 g water and boil 2 minutes; turn to low, cover with a towel and lid and simmer 25 minutes.

Spread the rice on a sheet pan, mark perforation lines, freeze, then bag.

Put a portion of frozen steak on the griddle over medium-high with no added oil; leave untouched 3 to 4 minutes until crisp underneath.

Scrape and flip; cook 1 minute more; salt, mix and turn off the heat; finish with a spritz of lime juice.

Reheat the frozen rice in the microwave.

Husk the corn, spritz with oil and toast on the griddle over medium, turning.

Chop the cilantro stems and dice half a shallot.

Cut the kernels from the cobs; combine with shallot, cilantro stems, salt and the juice of half a lime; rest 30 minutes to an hour.

Heat 5 g oil; saute sliced serrano and one sliced garlic clove about a minute; add the black beans and bring to a simmer; season with salt and smoked paprika; simmer 2 minutes.

Pulse sour cream, avocado, cilantro, adobo seasoning and lime juice in a food processor or blender.

Assemble: beans, crema, 50 g shredded lettuce, corn salsa, steak, 14 g pepper jack, more crema.