|Beer Braised Carnitas Burrito Bowl
A few years ago, while away at college, my son discovered Chipotle, a Mexican fast-food chain. When he told us about it, I was skeptical and indifferent. Fast-food has never really appealed to me and I just didn’t feel inspired to even give it a chance. Then one day…I did. OK, so I’m not going to bore you with the oooh’s and ahhh’s, but let me just say, I fell in love.
Every time I go there, I get the burrito bowl. If you love the flavors of Mexican food, you’ll probably agree that it’s a bowl of heaven. Like a burrito unraveled, my favorite bowl includes layers of cilantro-lime rice, corn salsa, black beans, carnitas, salsa, grated cheese, sour cream and guacamole. Truly. What more could you want?
I know what I want…I want to be able to eat this every night of the week! OK, so that’s bit of an exaggeration, but I’ve been wanting to make this at home for a while now. I don’t claim this to be a “copycat” recipe by any means. This is just my interpretation. I have to say, this interpretation made me feel like I was cheating on that very first bowl I fell for.
There are several recipes going on here, but you’ll find that each of them are super easy and you’ll be making enough to either have leftovers for a few nights or to have your own Burrito Bowl Party!
Beer Braised Carnitas Burrito Bowl
Cilantro-Lime Brown Rice (See recipe below)
Jalapeño Corn Salsa (See recipe below)
Fresh Tomato Salsa (See recipe below or use your favorite jarred salsa)
Beer Braised Carnitas (See recipe below)
Black Beans (See recipe below)
Shredded blend of Cheddar and Monterey Jack Cheese
Guacamole (you can make your own, but I bought some prepared)
Light sour cream
Assemble each bowl with the ingredients in the order listed…or any order you like…this is just how I do it! :)
Serves approximately 10 – 12
Beer Braised Carnitas
2 – 2 1/2 lbs. boneless pork tenderloin, cut in half
1/2 medium onion, diced
4 cloves garlic, thinly sliced
4 sprigs fresh thyme, tied together
1 – 2 bay leaves
12 oz. bottle Mexican beer
1/4 C. orange juice
2 – 3 T. chipotle in adobo (see Notes)
1 1/2 t. kosher salt
1 t. black pepper
Special equipment: Slow cooker (see Notes)
Place all of the ingredients into your slow cooker. Cover and set it to cook for 6 hours. After the first four hours or so, I flipped the the tenderloin pieces over and recovered quickly, but you do not have to do that.
After six hours, remove the tenderloin pieces onto a cutting board. They will be so tender, they’ll be falling apart. Remove and discard the thyme bundle and the bay leaves. Slice the tenderloin into 2 inch slices then shred the slices. Return the meat back into the slow cooker with its sauce.
Keep it on the warm setting until ready to use.
Cilantro-Lime Brown Rice
2 C. jasmine brown rice or any long grain brown rice
3 C. water
1 bay leaf
zest of one lime
juice of one lime
1 T. finely chopped cilantro
In a medium saucepan, combine the rice, water and bay leaf. Cover with a lid. Bring to a boil then reduce the heat to low and simmer for 20 minutes (or longer if you are using a different variety of brown rice, check package directions). Remove from the heat and allow to sit covered for about 10 minutes.
Add the lime zest and juice and the cilantro. Remove the bay leaf and fluff with a fork. Keep covered until ready to serve.
Fresh Tomato Salsa
2 large tomatoes, finely diced
2 T. red onion, finely diced
1 clove garlic, minced
1 jalapeño pepper, finely diced
3 T. cilantro, chopped
1/8 t. salt
pinch of sugar
juice of one large lime
Combine all ingredients in a small bowl. Refrigerate until ready to use.
1 T. olive oil
1/2 medium onion, finely diced
1 clove garlic, minced
1 bay leaf
2 15 oz. cans black beans, drained and rinsed
3/4 C. water
1/2 t. chipotle powder (or use smoked paprika if you do not have chipotle)
1/2 t. salt
1/2 t. black pepper
In a small saucepan, sauté the onions in the olive oil until softened. Add the garlic and stir for a second then add the remaining ingredients. Bring to a boil, reduce the heat to low and simmer for about 10 minutes. Remove from heat, discard the bay leaf and keep covered until ready to use.
Jalapeño Corn Salsa
16 oz. package frozen corn, thawed for a few minutes in a mesh sieve
1 jalapeño, finely diced
1/4 C. red onion, finely diced
1/4 t. smoked paprika
juice of one lime
1 T. cilantro, chopped
1/4 t. salt
Combine all ingredients in a medium bowl. Allow to sit in the fridge until ready to use.
- I buy the chipotle in adobo in a 7oz. can. Then using a blender, processor or hand blender, I puree the whole can. Just use what you need, then store the rest in a labeled sandwich size zipper bag in the freezer. Try to spread it out thinly in the bag so it’s easy to just break some off next time you need it.
- I call for 2 to 3 tablespoons of the chipotle in adobo for the carnitas. If you don’t want it too spicy, just use 2 tablespoons. Hey, if you want it super spicy, go ahead and use more than 3, but you may want to take an antacid first! ;)
- I’ve only tested this recipe in my slow cooker. If you wanted to make this in a pot, I would use a Dutch oven, sauté the onions and garlic for a few minutes until softened, add the remaining ingredients and simmer on low for at least three hours.