Taqueria Beef Bowls
with Corn Esquites, Sour Cream & Cilantro
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 meal. You get steamy jasmine rice, spiced ground pork, cheese, and sour cream. To top it all off (pun intended), there’s even one of our favorite Mexican street foods, esquites—a mix of charred corn kernels, mayonnaise, lime juice, chili powder, cheese, and jalapeño. You really can have it all!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
¾ cup
Jasmine Rice
10 ounce
Ground Beef
1 unit
Jalapeño
1 teaspoon
Chili Powder
1 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), 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.
While rice cooks, drain corn, then pat very dry with paper towels.
Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan.
Turn off heat; transfer corn to a large bowl and cover to keep warm. Wipe out pan.
Meanwhile, wash and dry produce.
Quarter lime. Mince jalapeño, removing ribs and seeds for less heat.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add pork*, Southwest Spice Blend, half the chili powder (you’ll use the rest in the next step), and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned, 3-5 minutes.
Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until pork is saucy and cooked through, 2-3 minutes more. Season with salt and pepper. Remove pan from heat.
Swap in beef* for pork.
While pork cooks, stir mayonnaise, half the Monterey Jack (save the rest for serving), remaining chili powder, and juice from half the lime into bowl with charred corn.
Season with salt and pepper to taste. Add another squeeze of lime juice if desired. Stir in as much jalapeño as you like.
Fluff rice with a fork; season with salt and pepper.
Divide rice between bowls and top with pork, corn esquites, and remaining Monterey Jack.
Dollop with sour cream. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. For extra heat, sprinkle with any remaining jalapeño if desired. Serve with any remaining lime wedges on the side.
