Taqueria Pork Bowls

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  1 pinch
• chili powder
  2 tsp
• cilantro
  1 bunch
• corn
  1½ cups
• ground pork
  ¾ lb
• hot sauce
  1 tsp
• jasmine rice
  ¾ cups
• lime
  1 unit
• mayonnaise
  2 tbsp
• monterey jack cheese
  ¾ cups
• salt
  1 pinch
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp

1. 

   1

   sour cream jasmine rice chili powder beef stock concentrate mayonnaise monterey jack cheese ground pork lime southwest spice blend cilantro hot sauce corn salt black pepper

   sour cream: 2 tbsp, jasmine rice: ¾ cups, chili powder: 2 tsp, beef stock concentrate: 1 unit, mayonnaise: 2 tbsp, monterey jack cheese: ¾ cups, ground pork: ¾ lb, lime: 1 unit, southwest spice blend: 1 tsp, cilantro: 1 bunch, hot sauce: 1 tsp, corn: 1½ cups, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   In a small pot, combine jasmine 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, wash and dry all produce. Quarter lime. In a large bowl, combine mayonnaise, half the chili powder, and juice from half the lime. Season with salt and black pepper.
4. 

   4

   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 minutes to ⏱️ 6 minutes . Turn off heat; transfer corn to bowl with chili mayo. Cover to keep warm. Wipe out pan.
5. 

   5

   Heat another drizzle of oil in same pan over medium-high heat. Add ground pork, southwest spice blend, remaining chili powder, and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Stir in beef stock concentrate and ¼ cup water. Bring to a simmer and cook until saucy, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and black pepper. Remove pan from heat.
6. 

   6

   While pork cooks, stir half the monterey jack cheese into bowl with corn mixture. Taste and season with salt, black pepper, and another squeeze of lime juice if desired.
7. 7

   Fluff rice with a fork and season with salt and black pepper. Divide rice between bowls and top with pork, esquites, and remaining monterey jack cheese. 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.