Chipotle Bowl

I’m not here to regale you with tales about grandma or family meals or anything. I’m just gonna share this recipe and some pictures. Outside of that, the only thing I have to say is that you can mix and match these recipes to make whatever bowl you want. For 2 people you can pretty easily make/prep 3-4 meals (Solid 2 meals for 3 people, could have smaller meals for 4 people)

The mojo pork and the barbacoa I make a lot of at a time, then I weigh, vacuum seal, and freeze a lot of it. Later I will reheat the frozen proteins so I can get variety when I make all the sides (So I’ll make enough chicken for 4 meals, freeze 1-2 and pull out 1-2 beef/pork so I can have some protein variety over the 3-4 meals of chipotle bowls)

Serve it with warm corn tortillas and a salsa verde on the side and you’re set.

Mojo Pork

• 5lb+ Pork Shoulder
• 8 medium garlic cloves, minced
• 3 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1/4 cup (about 1 small handful) minced fresh oregano leaves (dry oregano works fine too)
• 1/2 cup fresh orange juice from 2 whole oranges
• 1/4 cup (60 ml) fresh lime juice from 4 limes
• 1/4 cup (60 ml) extra-virgin olive oil
• Kosher salt

1. Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste with salt
2. Transfer half of mojo to a sealed container and reserve in refrigerator (for after pork is cooked)
3. Coat pork in marinade, then place in gallon ziploc and pour marinade in with the pork, put in fridge overnight
4. The next day, preheat oven to 275°F
5. Line a rimmed baking sheet with a double layer of aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely, make sure there is room for air to circulate inside. Place in oven and roast for 3 hours.
6. Open up foil, increase oven temperature to 325°F. Continue roasting, basting pork with pan juices occasionally, probably 2 to 3 hours longer (use meat thermometer to get this exact, it will depend on the size pork shoulder you have)
7. Remove when ready, let rest, put aside a cup of the juices from the foil/pan
8. Mix juices with leftover marinade
9. Shred meat and mix in juice + marinade

Chipotle Chicken

This is my favorite protein. It’s also a bit spicy. And if you’re cooking inside in a pan make sure you have good ventillation.

• 1-2lbs boneless skinless chicken thighs
• Can of chipotle peppers in adobo
• 2 tbsp olive oil
• 1-2 tbsp cumin
• 1-2 tbsp oregano
• 3-4 gloves garlic, minced
• salt
• 3/4 cups water

1. Put all of the spices, oil, garlic, and 2-4 chipotle peppers and all the liquid from the can into a blender
2. Add water, salt and blend
3. Pour this marinade over 1-2lbs of boneless skinless chicken thighs
4. Marinade overnight in the fridge
5. You can cook this in a pan or on the grill, 5-7 minutes per sides

Using a pan you get more crispy bits on the chicken, my little grill though leaves a smokey flavor. I can’t decide which way I like it better.

Beef Barbacoa

Can’t find my recipe for this right now… but it’s basically chuck roast, chiles (guajillo, ancho, chipotle, etc), garlic, onion, beef broth, and some spices like dried oregano, cumin Maybe

Sear the meat, put it in a dutch oven, cover with ingredients, throw it in the oven at 300 degrees for 3-5 hours depending on chuck roast size

Cilantro Lime rice

• 2 cups med grain rice
• 2 cups water
• lemon
• lime
• small bundle of cilantro (to taste)
• 1-2tbsp butter

1. Make rice in a rice cooker (ez)
2. While rice is cooking, zest lemon + lime into large bowl (for mixing rice)
3. Add butter to bowl
4. Chop cilantro, leave aside
5. When rice finishes, put right into the bowl and throw the cilantro on top
6. Juice the lime over the freshly cooked rice
7. Mix it up

Pico De Gallo

I make this the day before

• 3-5 tomatoes (roma)
• 1/2 onion
• jalapeno
• juice of 1 Lime
• Salt

1. Dice up tomatoes, add to bowl
2. Dice up 1/2 onion, add to bowl
3. Dice up jalapeno, add to bowl
4. Add lime juice and Salt
5. Mix it up
6. Store it

Black Beans

• 3 strips bacon
• 1/2 cup chicken stock
• onion, diced
• 3-4 garlic cloves, minced
• 1 can of black Beans
• 2 tbsp butter
• 1 jalapeno (optional, my wife hates these :()

1. Cook bacon
2. Remove bacon, leave grease
3. Throw diced onion in the pan, cook until translucent
4. Throw the jalapenos in there a little before the onions go translucent (or pick how long you want to cook these)
5. Time for garlic, you only want to cook this for like a minute
6. Then you add the drained can of Beans
7. Stir that up, mix it up, let it sit for a couple seconds to a minute or two
8. Pour in chicken stock
9. Stir occassionally
10. Crush and add bacon after a little while
11. Once all liquid is boiled off, take off heat, add the butter, stir

Pickled Red onions

These are best made a few days before imo

• Jars (you need something sealable)
• Red onion
• 1 tbsp salt
• 3 tbsp sugar
• 1 cup white vinegar
• 1 cup water
• black peppercorns
• sliced garlic (optional)

1. Slice red onion, pack in jars
2. 1:1 ratio of water to vinegar in a pot
3. Add sugar and salt (3:1 ratio sugar to salt)
4. Bring it to a poil on the stove
5. Pour over onions in jars (add garlic + peppercorns if you want to)
6. Refridgerate overnight at least