Taqueria Turkey Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tbsp
• beef stock concentrate
  2 unit
• black pepper
• chili powder
  2 tsp
• cilantro
  ¼ oz
• cooking oil
  2 tsp
• corn
  2 unit
• ground turkey
  20 oz
• jalapeño
  1 unit
• jasmine rice
  1.5 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• paper towels
• salt
• sour cream
  6 tbsp
• water
  1¼ cup, ¼ cup

🍳 Cookware

• small pot
• large pan
• large bowl

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.

   jasmine rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, drain corn , then pat very dry with paper towels . Heat a drizzle of cooking oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in golden spots, ⏱️ 4 minutes to ⏱️ 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.

   corn: 2 unit, paper towels, cooking oil: 2 tsp
3. 

   3

   Meanwhile, wash and dry produce. Quarter lime . Mince jalapeño , removing ribs and seeds for less heat.

   lime: 2 unit, jalapeño: 1 unit
4. 

   4

   Heat a drizzle of oil in the pan used for corn over medium-high heat. Add pork* (swap in ground turkey ), Southwest Spice Blend , half the chili powder , and a big pinch of salt . Cook, breaking up meat into pieces, until browned, for ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in beef stock concentrate and water (⅓ cup for 4 servings). Bring to a simmer and cook until saucy and cooked through, ⏱️ 2 minutes more. Season with salt and black pepper . Remove pan from heat. Swap in turkey for pork.

   ground turkey: 20 oz, Southwest Spice Blend: 2 tbsp, chili powder: 2 tsp, salt, beef stock concentrate: 2 unit, water: ¼ cup, salt, black pepper
5. 

   5

   While pork cooks, stir mayonnaise , half the Monterey Jack cheese , remaining chili powder, and the juice of half the lime into the bowl with the charred corn. Season with salt and pepper. Add another squeeze of lime juice if desired. Stir in as much jalapeño as you like.

   mayonnaise: 4 tbsp, Monterey Jack cheese: ½ cup
6. 

   6

   Fluff 1 cup cooked rice with a fork and season with salt and pepper. Divide rice among bowls and top with the pork, corn esquites, and remaining Monterey Jack cheese. Dollop with sour cream . Pick cilantro leaves off the stems, tear them, and sprinkle over the dish. For extra heat, add any remaining jalapeño. Serve with lime wedges on the side.

   sour cream: 6 tbsp, cilantro: ¼ oz