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Nutrition Facts
Serving Size 452 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 10 g 50%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 1050 mg 44%
Total Carbohydrate 47 g 16%
Dietary Fiber 11 g 44%
Sugars 5 g
Protein 30 g
Vitamin A 50% Iron 15%
Vitamin C 40% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwest Style Al Pastor Bowl

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

2 Tbsp canola oil
1 1/2 Lb Mi Tienda Carne Al Pastor
16 Oz H-E-B Corn & Poblano Rice
15 Oz canned black beans, drained and rinsed
12 Oz H-E-B Pico de Gallo
2 cup(s) shredded lettuce, plus more as needed for bowls
2 large hass avocados, skins and pits removed, diced small
1 cup(s) Cotija cheese, grated, as needed for garnish
2 large limes, juiced
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Place a large non-stick skillet over medium-high heat. Add oil and pork and sauté until pork is fully cooked and starting to get slightly browned on edges.
Remove pork to a dish to rest, return same pan to stove over medium heat, add frozen rice to skillet and stir fry until just heated through fully.
To assemble bowl, add a little rice to each dish followed by beans, pico de gallo, shredded lettuce and avocado. Garnish with grated Cotija cheese and fresh lime juice if desired.
Chef's Note: Option to add your favorite salsa as a dressing or just simply add more lime juice and salt and pepper to taste.


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