Burrito Bowl
The recipe Burrito Bowl can be made in around 7 hours and 40 minutes. For $2.86 per serving, you get a main course that serves 4. One portion of this dish contains roughly 49g of protein, 48g of fat, and a total of 912 calories. This recipe is typical of Mexican cuisine. Head to the store and pick up garlic, vegetable oil, ground cumin, and a few other things to make it today. It is a good option if you're following a gluten free diet. 15 people have tried and liked this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 94%, this dish is super. Similar recipes are Burrito Bowl, Burrito Bowl, and Chipotle Burrito Bowl.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 420 minutes
Ingredients:
1 avocado, halved, pitted, peeled and cut into small cubes
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
2 cups cooked black beans
3 cups cooked white rice
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh cilantro
4 cloves garlic, minced
2 green onions, chopped
1 teaspoon ground cumin
1 jalapeno, seeded and ribs removed, chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 lime, juiced
1 tablespoon olive oil
1 onion, coarsely chopped
1 orange, cut in half
1 tablespoon orange zest
2 teaspoons dried oregano
Salt
Salt and freshly ground black pepper
1 cup shredded Cheddar
1/2 cup sour cream
Pinch of sugar
1/2 medium sweet onion, finely chopped
2 medium tomatoes, seeds removed, and chopped
3 tablespoons vegetable oil
Equipment:
bowl
slow cooker
frying pan
Cooking instruction summary:
In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Step by step:
1. In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo.
2. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.
3. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture.
4. Add onion and jalapeno and combine.
5. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
6. Serve.
7. Rinse and dry the pork shoulder. Salt and pepper liberally.
8. Mix the oregano and the cumin with olive oil and rub all over pork.
9. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
10. Serve.
Nutrition Information:
covered percent of daily need
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