Pork Carnitas Burrito Bowls
with Mexican Crema & Warm Corn-Pepper Salsa
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
For the ultimate in Mexican simplicity, we’re building these bountiful rice bowls with pre-cooked carnitas (just reheat for the most mouth-watering results). A summery lime salsa sets off the deeply flavourful meat, with a side of Mexican crema to linger on your tongue.
We will send you:
- 285g Pre-cooked pork carnitas
- 50g Diced onions
- 1 Sweet pepper
- 1 Lime
- 1 Ear of corn
- 160g White rice
- 60ml Crema
Contains: Milk
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
9 g
Sodium
640 mg
Total Carb
103 g
Sugars
14 g
Protein
32 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, core and small-dice the sweet pepper.
- Cut the corn kernels off the cob.
- Juice the lime.
Make the salsa
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the onions, corn and sweet pepper. Sauté, 3 to 4 min., until tender; season with S&P.
- Transfer to a bowl and add ½ the lime juice; toss well.
- Reserve the pan.
Warm the pork
- In the same pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, breaking up the meat, 4 to 5 min., until warmed through.
Finish & serve
- In a small bowl, combine the crema, remaining lime juice and S&P.
- Divide the rice between your bowls.
- Top with the pork and salsa.
- Serve the crema on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
