.png)
.png)
.png)
Cal Smart Tex-Mex Pork Chorizo Bowls
with Mexican Street Corn Slaw
Lightly charred corn adds a lovely smoky quality to Mexican-inspired slaw on top of a wild rice medley. It's finished with Tex-Mex chorizo and a cooling crema for a flavour-packed meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 tbsp
Mexican Seasoning
113 g
Corn Kernels
56 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
½ cup
Wild Rice Medley
Not included in your delivery
3.5 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-22 min. Remove from heat. Set aside, still covered.
Meanwhile, thinly slice green onion.Add 2 tsp (4 tsp) vinegar and 2 tsp (4 tsp) oil to a medium bowl. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.) Season with salt and pepper, then whisk until combined.Add cabbage, then toss to combine.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat corn dry with paper towels.When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 5 min.Add half the Mexican Seasoning. Cook, stirring often, until fragrant, 15 sec.Transfer corn to the medium bowl with slaw, then toss to combine.Carefully wipe the pan clean.
Return the same pan to medium-high.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**Add Tex-Mex paste, remaining Mexican Seasoning and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant and no longer watery, 30 sec-1 min. Season with pepper, to taste.
Add sour cream, remaining vinegar and 1 tsp (2 tsp) water to a small bowl.Season with salt and pepper, then stir to combine.
Add half the green onions to the pot with wild rice, then fluff with a fork.Divide wild rice between bowls. Top with slaw and chorizo.Sprinkle feta and remaining green onions over top.Dollop crema over bowls.
