Taqueria Pork Bowls
Combine 1/2 cup rice with 3/4 c broth.
1
Season with salt.
2
Bring to boil. Cover, reduce to simmer. Cook 15-18 mins.
3
Slice lime.
4
Add 2 tbsp Mayo & 1/2 tsp chili powder in bowl.
5
Juice half of lime into mayo mixture. Stir.
6
Season with salt & pepper.
7
Drain corn.
8
Dry corn in towel.
9
Heat oil over high heat.
10
Cook corn 4-6 mins until golden brown.
11
Cover pan if corn begins to pop.
Corn is done when lightly charred.
Add corn to mayo mixture.
12
Cover to keep warm.
13
Heat another drizzle of oil in pan.
14
Cook 3/4 lb. pork, breaking into pieces with Mix N Chop.
15
Add 1 tbsp Southwest spice...
16
...& 1/2 tsp chili powder.
Season with salt.
17
Add 1/4 c broth. Bring to simmer...
18
...& cook until saucy, 2-3 mins.
Add 1/8 c Monterey Jack cheese to corn mixture.
19
Season with salt & pepper.
20
Add squeeze of lime juice.
21
Mince cilantro with Herb Mill.
22
Fluff rice with fork.
23
To assemble, add rice to bowl.
24
Then add pork.
Top with corn mixture,
Monterey Jack cheese,
Sour cream & hot sauce. Enjoy!!
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