If you need a fun buffet for the holidays, I have a WINNER for you!! I first saw this recipe while watching Ten Dollar Dinners on The Food Network. The original recipe can be found here.
You could prepare this meal ahead & put the rice, pork carnitas & black beans in one of those triple buffet heating elements. The pico de gallo, sour cream, cheese & green onions could be on the side for garnishing. Even vegetarians would be happy because they could fix their burrito bowl how they enjoy it. I scaled this recipe down for my hubby & I, but I hope to fix this again for my whole family soon!
For the pork, I used what I had from this recipe. I had a quart-size bag frozen & thawed that.
3 cups cooked white rice
2 T. chopped fresh cilantro
1 T. orange zest
1 can black beans, heated & drained
Pico de Gallo, recipe follows
2 cups pork carnitas, recipe follows
1 cup shredded Cheddar or Mexican blend cheese
1/2 cup sour cream
2 green onions, chopped
Pico de Gallo
1 t. salt
2 medium tomatoes, seeds removed & chopped
1/2 medium onion, finely chopped
1 jalapeno, ribs & seeds removed, finely chopped
1 avocado, halved, pitted, peeled & cut into small cubes
1 lime, juiced
3 T. chopped fresh cilantro
Toss the tomatoes with the salt. Add the onion & jalapeno & combine. Place the avocado on top & cover with the lime juice to coat the avocado. Sprinkle on the cilantro & stir.
2 cups cooked pork
1 t. dried oregano
1/2 t. ground cumin
1 onion, chopped
2 cloves garlic
1 jalapeno, seeded & chopped
Mix all the ingredients together. In a large saute pan, heat 2 T. vegetable oil over high heat. Press the meat into the oil & fry until crusty on one side.
Directions for assembling
In a medium bowl, toss the rice with the cilantro & orange zest. Divide the rice evenly among 4 serving bowl. Top with the black beans & half the pico de gallo. Add warm carnitas & top with the rest of the pico de gallo. Sprinkle on the cheese, add a dollop of sour cream & garnish with green onions.
Enjoy this fun, party food! Serves 4.
I am sharing this with:
On the Menu Monday
Wow Us Wednesday
Full Plate Thursday