Cha Cha Bowl

  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Pineapple and Zucchini Salsa:

2 1/2 pounds zucchini, shredded

1 large carrot, shredded

1/2 pineapple, chopped

1 large yellow onion, chopped

1/2 bunch cilantro, leaves chopped

1 teaspoon chopped garlic

1/2 teaspoon ground black pepper

2 ounces jalapeno peppers, chopped

3 ounces rice wine vinegar

3 ounces olive oil

1 teaspoon sugar

Salt

Black Beans:

1 cup black beans, triple-washed

1 cup water

1 teaspoon chopped garlic

Salt

White Rice:

1-ounce vegetable oil

1 cup medium-grain rice

2 cups hot water

1 tablespoon granulated garlic

1 tablespoon salt

Al Pastor Adobo Marinade:

4 arbol chiles

3 Guajillo chiles

3 ancho chiles

2 chipotle chiles

6 ounces white vinegar

6 ounces pineapple juice

5 ounces water

1 teaspoon black pepper

1/2 teaspoon sugar

1/4 yellow onion, chopped

2 cloves

1/4 piece cinnamon stick

2 teaspoons salt

4 garlic cloves

2 teaspoons chopped oregano leaves

2 teaspoons ground cumin

2 pounds pork tenderloin (chicken may be substituded)

Directions

  1. Pineapple and Zucchini Salsa:
  2. Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  3. Black Beans:
  4. Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  5. White Rice:
  6. Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  7. Al Pastor Adobo Marinade:
  8. Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
  9. Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  10. To serve:
  11. In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …