Chifrijo Bowl

Updated: Mar 22



A refreshing and delicious bowl of many flavors and textures. A great dish to serve company with a side of soup.

Chifrijo Bowl

Note: The Pork Carnitas can be made in a Sous Vide and run under the broiler to crisp before serving.

Ingredients

  • 1 recipe Pork Carnitas, recipe below

  • Mix salad greens

  • 2 ripe mangos, diced

  • Pico de Gallo

  • Bushes Seasoned black beans

  • fresh avocado, chopped

  • puffed wild rice, recipe below

  • Cotija cheese, grated

  • fresh lime juice

Pork Carnitas

  • 2 Tbsp red pepper flakes

  • 3 tsp kosher salt

  • 2 tsp chipotle chili powder

  • 2 tsp dried oregano

  • 1/2 tsp ground cinnamon

  • 2 lbs boneless pork shoulder or pork butt


Directions

Sous Vide

  1. Mix together the red pepper flakes, kosher salt, chili powder, oregano, and cinnamon in a small bowl.

  2. Coat the pork all over with the rub. Cover with aluminum foil and leave it at room temperature to marinate for 1 hour.

  3. Set your sous vide circulator to 158

  4. Vacuum seal the pork and sous vide for 24 - 48 hours.

  5. Once done, remove the pork from the sealed bag and discard juices.

  6. Place the pork on a rimmed baking sheet and using two forks, pull the meat apart until shredded.

  7. Before serving, place the pork on the rimmed baking sheet under the broiler until the pork has crispy edges, about 5 - 10 minutes.

Oven

  1. Preheat the oven to 325.

  2. Follow steps 1 and 2 above.

  3. Place pork in a roasting pan or baking pan.

  4. Cover the pork with foil and roast for 3 hours.

  5. remove the foil and continue roasting for another hour, or until the roast is pull apart tender and the inner temperature is 165 to 180.

  6. Follow steps 6 and 7.

Puffed Wild Rice

Note: Wild Rice does not pop loud like popcorn so listen carefully for the popping sounds. Use Puffed Wild Rice anywhere where you want an extra yummy crunch.

Ingredients

  • 1 Tbsp vegetable oil

  • 1/2 cup wild rice

  • Sea Salt to taste

Directions

  1. Heat a heavy bottomed medium skillet with a lid over high heat.

  2. When the pan is hot, add the vegetable oil and swirl it to coat the pan.

  3. Add the wild rice and shake the pan to coat the wild rice with the oil.

  4. Cover the pan, reduce the heat to medium-high, shaking the pan until you can hear the wild rice popping.

  5. Reduce the heat to medium low and shake the pan and stir the rice. You should be able to see the grains that have popped. If a majority of the grains have popped remove from heat and sprinkle with sea salt.

Build the Chifrijo Bowl

Note: I use my pasta bowls to serve the Chifrijo Bowl.

  1. Place the mixed greens in the bottom of the bowl.

  2. Warm the Seasoned Black beans and spoon down one side of the bowl.

  3. Spoon Pico de Gallo next to the beans.

  4. Spoon on the mango.

  5. Place a serving of pork down the middle of the bowl.

  6. Place the chopped avocado next to the pork.

  7. Place the puffed rice next to the avocado.

  8. Sprinkle the entire bowl with Cotija cheese.

Enjoy!


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