Chipotle Burrito Bowl Flavor (Printer-friendly)

A flavorful bowl combining tender carnitas, zesty cilantro lime rice, creamy queso, fresh salsa, sour cream, and guacamole.

# What You'll Need:

→ Carnitas

01 - 2 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp ground cumin
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 4 cloves garlic, minced
09 - 1 small onion, quartered
10 - 1 orange, juiced
11 - 1 lime, juiced
12 - 1 cup chicken broth

→ Cilantro Lime Rice

13 - 1 1/2 cups long grain white rice
14 - 3 cups water
15 - 1 tbsp olive oil
16 - 1 tsp salt
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, juiced

→ Beans

19 - 1 can (15 oz) black beans, drained and rinsed
20 - 1/2 tsp ground cumin
21 - 1/4 tsp garlic powder
22 - Salt and pepper, to taste

→ Queso

23 - 1 cup shredded Monterey Jack cheese
24 - 1 cup shredded cheddar cheese
25 - 3/4 cup whole milk
26 - 1 tbsp cornstarch
27 - 1 tbsp butter
28 - 1 jalapeño, minced (optional)

→ Tomato Salsa

29 - 2 medium tomatoes, diced
30 - 1/4 cup red onion, finely chopped
31 - 1 jalapeño, seeded and diced
32 - 1/4 cup fresh cilantro, chopped
33 - 1 lime, juiced
34 - Salt, to taste

→ Guacamole

35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tbsp fresh cilantro, chopped

→ For Serving

41 - 1 cup sour cream

# Directions:

01 - Season pork with salt, pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat and brown pork on all sides. Add garlic, onion, orange juice, lime juice, and chicken broth; bring to a simmer. Cover and cook on low heat for 2 hours until pork is tender and shred easily. Remove pork, shred with forks, then return to pot and simmer uncovered for 10 minutes to thicken sauce.
02 - Rinse rice until water runs clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in cilantro and lime juice.
03 - In a small saucepan, combine black beans, ground cumin, garlic powder, salt, and pepper. Heat over medium heat until warmed through.
04 - Melt butter in a saucepan over medium heat. Stir in cornstarch and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened. Add shredded cheeses and jalapeño, stirring until melted and smooth. Keep warm until serving.
05 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well.
06 - Mash avocados in a bowl. Stir in red onion, diced tomato, lime juice, cilantro, salt, and pepper until combined.
07 - Layer cilantro lime rice, beans, carnitas, queso, tomato salsa, sour cream, and guacamole in serving bowls. Serve immediately.

# Expert Advice:

01 -
  • You control every layer—no more settling for less cilantro or skipping the guac because of the price.
  • The carnitas taste restaurant-quality but become incredibly tender through slow cooking, not rushed heat.
  • Everything comes together in about 2.5 hours, and most of that is passive cooking time while you relax.
02 -
  • Don't skip the orange juice in the carnitas—I learned this the hard way when I tried a shortcut version using just lime, and it tasted flat and one-dimensional.
  • Room temperature or slightly warm components taste better than piping hot everything; if the salsa and guac are cold while the rice is steaming, flavors get muddled instead of singing together.
03 -
  • Use a meat thermometer to avoid overcooking the pork—it's done at 190°F internal temp, at which point the collagen breaks down and shreds with barely any pressure.
  • Toast the cumin in a dry pan for 30 seconds before adding it to the carnitas; it deepens from bright to almost nutty and changes the entire depth of flavor.
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