Beef al Pastor Bowls

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a big 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.

• While rice cooks, dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice green pepper into strips. • In a second small bowl, combine tomato, minced onion, half the cilantro, and a big squeeze of lime juice to taste. Season with salt and pepper.

• Heat a large, dry pan over medium-high heat. Add pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to plate with pineapple. Wipe out pan. TIP: Tent with foil to keep warm.

• Heat a drizzle of oil in same pan over medium-high heat. Once pan is hot, add pork; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add chili powder, remaining Fajita Spice Blend, reserved pineapple juice, and a big pinch of salt. Cook, stirring, until pork is coated and sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. • In a third small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.