Taqueria Pork Bowls
with Corn Esquites & Cilantro
- Eggs
- Milk
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!
Ingredients
4 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 teaspoon
Chili Powder
1 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Pork
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
1 teaspoon
Hot Sauce
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Reviews from our home cooks
We have a lot of taco bowls in our house, the corn esquites adds a fun unique flavor that made this different. We also ate this over lettuce instead of the rice, to cut out some of the carbs, it was great. I would like to try making this with fresh corn - the corn had a bit of that canned corn taste.
This comes together quick & easy and packs so much flavor. Love the warm corn esquites paired with the pork!
Wow - all your meals are good, but this one, this one is delicious! You can taste the lime, corn, cilantro and jalelpenos...sublime marriage of flavors. Fantastic! Please compliment the chef for me.
Very unique, would love to see more unusual ethnic dishes like esquites. Also why is this rated difficulty medium? It was pretty easy. Cook rice, cook pork, mix corn, the only hard part was charring the corn because it kept popping out of the pan.
A very tasty dish, though I did jazz up the corn esquites with onion and tomato. There was, however, quite a lot of corn--sort of overwhelmed the dish a bit, but still very good.
Very easy, simple, and quick prep and yet very tasty and flavorful. Nice to learn about "Esquites" as I can arrange to my liking with different ingredients. I've never cooked corns for these type of meals so nice to learn, tasted better that way. Would love to try some different variations for esquites and meat in the future.
Once again, a big hit. Flavors were great but not overpowering-as usual I was tempted to cut back on the spices a little, but in the end used most of them. The corn esquites was delicious-could have used leftovers!
I added more heat - hatch chiles and some chipotle - but the corn esquites was spot on. I'd consider some cotija cheese over the Monterey jack but I can do that on my own.
Soo Good! I also used lime zest. I don't know why the pork didn't turn saucy but it didn't detract from the dish. This is going to be a favorite. Yum.
Loved the corn and the fresh lime and cilantro. It has way too much chile powder though, had to cut back on that because it overwhelmed the dish.
