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Taqueria Pork Bowls

Taqueria Pork Bowls

with Corn Esquites & Cilantro

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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!

Tags:Lightning PrepSpicy
Allergens:EggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Jasmine Rice

2 tablespoon

Mayonnaise

(ContainsEggs)

13.4 ounce

Corn

1 tablespoon

Southwest Spice Blend

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 teaspoon

Hot Sauce

1 unit

Lime

1 teaspoon

Chili Powder

10 ounce

Ground Pork

1 unit

Beef Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber4 g
Protein33 g
Cholesterol140 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Large Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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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.