Chipotle Burrito Bowl Flavor (Wersja do druku)

Aromatyczne warstwy limonkowego ryżu, carnitas i świeżych dodatków w jednym daniu.

# Składniki:

→ Carnitas

01 - 2 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp ground cumin
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 4 cloves garlic, minced
09 - 1 small onion, quartered
10 - 1 orange, juiced
11 - 1 lime, juiced
12 - 1 cup chicken broth

→ Cilantro Lime Rice

13 - 1 1/2 cups long grain white rice
14 - 3 cups water
15 - 1 tbsp olive oil
16 - 1 tsp salt
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, juiced

→ Beans

19 - 1 can (15 oz) black beans, drained and rinsed
20 - 1/2 tsp ground cumin
21 - 1/4 tsp garlic powder
22 - Salt and pepper, to taste

→ Queso

23 - 1 cup shredded Monterey Jack cheese
24 - 1 cup shredded cheddar cheese
25 - 3/4 cup whole milk
26 - 1 tbsp cornstarch
27 - 1 tbsp butter
28 - 1 jalapeño, minced (optional)

→ Tomato Salsa

29 - 2 medium tomatoes, diced
30 - 1/4 cup red onion, finely chopped
31 - 1 jalapeño, seeded and diced
32 - 1/4 cup fresh cilantro, chopped
33 - 1 lime, juiced
34 - Salt, to taste

→ Guacamole

35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tbsp fresh cilantro, chopped

→ For Serving

41 - 1 cup sour cream

# Przygotowanie:

01 - Season pork with salt, pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat. Brown pork on all sides. Add garlic, onion, orange juice, lime juice, and chicken broth. Bring to a simmer. Cover and cook on low heat for 2 hours until pork is tender and shreds easily. Remove pork, shred with forks. Return to pot and simmer uncovered for 10 minutes to thicken.
02 - Rinse rice until water runs clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes. Remove from heat, let stand for 5 minutes. Fluff with a fork and stir in chopped cilantro and lime juice.
03 - In a small saucepan, combine black beans, cumin, garlic powder, salt, and pepper. Heat over medium heat until warmed through.
04 - Melt butter in a saucepan over medium heat. Stir in cornstarch and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened. Add shredded cheeses and jalapeño, stirring until melted and smooth. Keep warm.
05 - In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well.
06 - Mash avocados in a bowl. Stir in red onion, tomato, lime juice, cilantro, salt, and pepper.
07 - Layer cilantro lime rice, beans, carnitas, queso, salsa, sour cream, and guacamole in each bowl. Serve immediately.

# Additional Tips::

01 -
  • Tastes exactly like the real thing, but your wallet stays happy and your kitchen smells incredible the entire time.
  • Everything can be prepped ahead, so assembly becomes the fun part instead of the stressful part.
  • It feeds four people without feeling like you're cooking four separate meals.
02 -
  • Brown the pork properly at the beginning—don't rush this step or skip it, because the crust is where the Maillard reaction creates all the depth you want.
  • Timing is everything; assemble the bowls right when everything is hot so the cold toppings contrast beautifully with the warm components instead of making everything lukewarm and sad.
  • Make the guacamole and salsa as close to serving time as possible; these are meant to taste fresh and bright, not oxidized.
03 -
  • If the queso breaks or gets grainy, add a tiny splash of milk and whisk it vigorously over low heat—it usually comes back together.
  • Taste the carnitas before serving and don't be shy with salt; the pork needs a little more seasoning than you'd expect to really shine.
  • Serve everything in warm bowls so the rice and beans don't cool down too fast and the cold toppings feel like a contrast instead of a disappointment.
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