Recently I went home to Panama for a visit, and met up with an old classmate for lunch. She suggested Mexican, and I quickly agreed. Well, one satisfying steak burrito bowl, and two margaritas each later, and I was totally inspired. Who wouldn’t be?
Unfortunately my friend had to return to work in a food coma. I on the other hand got to enjoy a cappuccino with my sister, and do some shopping. Aah, the advantages of being on vacation.
Today’s pork carnitas burrito bowl recipe is my attempt at duplicating that glorious meal my friend and I enjoyed. I know what you’re thinking. How can she even remember what she ate after two Margaritas? Well, let me tell you, when it comes to delicious food I am like an elephant. I never forget.
Actually today’s recipe is a combo of some of my favorite foods, some of which are already on this blog. I totally love it when I can double dip. The fried green plantain on the top was sort of an afterthought, but I think it works well in many ways: color, texture, and taste of course.
The pico de gallo is almost a staple at my house. It’s probably one of the healthiest appetizers around. I sometimes like to put it on top of a piece of broiled fish for a change.
This amazing pork carnitas burrito bowl recipe is a hearty meal, and not to hard to make especially if you have the pork carnitas made ahead of time.
Pork Carnitas Burrito Bowl Recipe
This hearty and delicious pork carnitas burrito bowl recipe has rice, black beans, fried plantains, avocados, and tasty pico de gallo. You will love it!
- 2 plantains green
- oil for frying
- 1 tsp Kosher salt
Pico de gallo
- 3 Roma tomatoes cored and diced
- 1/4 cup red onion diced
- 1/2 tsp red wine vinegar
- 1 Tbsp lime juice
- 1/4 tsp Kosher salt
- 2 Tbsp cilantro chopped
- 1 jalapeno cored, seeded, diced
- 1 dash sugar
- 2 avocados sliced
- 2 cups pork carnitas see recipe
- 2 limes cut into wedges
Place rice, broth, and tomato paste in a rice cooker. Stir until well mixed. Cook until done.
In a skillet heat oil on medium, then sauté onions and garlic until translucent. Sprinkle in the coriander, then add the cooked rice and mix thoroughly.
In a saucepan place the beans, oregano, cumin, chili powder, garlic powder coriander and salt. Mix thoroughly, and simmer on medium for about 20 minutes.
Pico de gallo
Place all the ingredients in a glass or ceramic bowl and mix thoroughly.
See recipe link.
Cut ends of the plantain, and peel.
Heat oil in a medium size skillet on medium high.
While the oil heats cut plantains 1" pieces. Fry until they begin to turn golden.
Remove from oil, and place on a cutting board lined with paper towel. Then smash with the bottom of a measuring cup. They should flatten out, and crack a bit.
Return to the oil, and fry again until golden. Remove, then place on paper towels to drain and sprinkle with salt.
Peel and slice avocados, and sprinkle with lime juice.
Evenly divide rice, beans, pork carnitas, pico de gallo, avocados and plantain into bowls.
Sprinkle with cilantro.