Taqueria Pork Bowls

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• beef stock concentrate
  2 unit
• black pepper
• chili powder
  2 tsp
• cilantro
  ½ oz
• corn
  2 unit
• ground pork
  10 oz
• hot sauce
  2 tsp
• jasmine rice
  1 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• monterey jack cheese
  ½ cup
• oil
• paper towels
• salt
• sour cream
  1/2 c
• water
  ¾ cup, ¼ cup

🍳 Cookware

• small pot
• large bowl
• large pan

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. 4 SERVINGS: Use 1½ cups water.

   jasmine rice: 1 c, water: ¾ cup, salt
2. 

   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 black pepper .

   lime: 2 unit, mayonnaise: 4 tbsp, chili powder: 2 tsp, black pepper
3. 

   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 minutes to ⏱️ 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.

   corn: 2 unit, paper towels, oil
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add ground pork , Southwest Spice Blend , remaining chili powder, and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in beef stock concentrate and water . Bring to a simmer and cook until saucy, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and black and black pepper. Remove pan from heat. 4 SERVINGS: Use 1/3 cup water.

   ground pork: 10 oz, Southwest Spice Blend: 2 tbsp, beef stock concentrate: 2 unit, water: ¼ cup
5. 

   5

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

   monterey jack cheese: ½ cup
6. 

   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 . Pick cilantro leaves from stems, tear into pieces, and sprinkle over dish. Serve with remaining lime wedges on the side.

   sour cream: 1/2 c, hot sauce: 2 tsp, cilantro: ½ oz