Taqueria Pork Bowls

Name: Taqueria Pork Bowls with Corn Esquites & Cilantro
Yield: 2 servings
Ingredients: 4 tbsp Sour Cream; 1/2 cup Rice; 1 tsp Chili Powder; 1 unit Beef Stock Concentrate; 2 tbsp Mayonnaise; 1/4 cup Monterey Jack Cheese; 10 oz Ground Pork; 1 Lime; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 1 tsp Hot Sauce; 1 Corn; tsp Salt, tsp; tsp Black Pepper, tsp

with Corn Esquites & Cilantro

By Recipe0 System

Imagine going to your local taqueria and filling up a bowl with a bit of each of your favorite fillings and sides. Dinner bliss? Our chefs thought so—which is why they dreamed up this genius dinner. You get steamy jasmine rice, spiced ground pork, cheese, sour cream, and (of course) hot sauce. To top it all off (no pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice chili powder, and cheese. You really can have it all!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Sour Cream
1/2 cup Rice
1 tsp Chili Powder
1 unit Beef Stock Concentrate
2 tbsp Mayonnaise
1/4 cup Monterey Jack Cheese
10 oz Ground Pork
1 Lime
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
1 tsp Hot Sauce
1 Corn
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4 SERVINGS: Use 1½ cups water.
2

While rice cooks, wash and dry all produce.

Quarter lime.

In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.
3

Drain corn, then pat very dry with paper towels.

Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes.

Turn off heat; transfer corn to bowl with chili mayo. Cover to keep warm. Wipe out pan.

TIP: If corn begins to pop, cover pan.
4

Heat another drizzle of oil in same pan over medium-high heat. Add pork*, Southwest Spice, remaining chili powder, and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

4 SERVINGS: Use 1/3 cup water.
5

While pork cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Taste and season with salt, pepper, and another squeeze of lime juice if desired.
6

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls and top with pork, esquites, and remaining Monterey Jack. Dollop with sour cream and drizzle with hot sauce to taste. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. Serve with any remaining lime wedges on the side.

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