Delicias Bowl Recipe

Al pastor-style pork

Marinate 1 lb sliced pork shoulder with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tbs minced chipotle in adobo (optional). Add 1/2 cup chopped pineapple and mix. Cover and refrigerate 30 minutes to 2 hours. Heat a large skillet or cast-iron pan over medium-high heat; add 1 tbs oil. Cook pork in a single layer until browned and cooked through, about 6–8 minutes, stirring occasionally. Remove and let rest 5 minutes; chop coarsely if needed.

Grilled steak

Pat 1 lb skirt or flank steak dry. Rub with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Let rest 15 minutes at room temperature. Preheat grill or grill pan to high. Grill 3–5 minutes per side for medium-rare to medium depending on thickness. Rest 5–7 minutes, then slice thinly against the grain.

Grilled or pan-seared chicken

Toss 1 lb boneless chicken thighs with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Let sit 15 minutes. Cook in a hot skillet (1 tbs oil) 5–7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice.

Alternative pork (tenderloin)

Season 1 lb pork tenderloin with 1 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Sear on all sides in a hot skillet 2–3 minutes per side, then roast at 400°F (200°C) for 12–15 minutes until 145°F (63°C) internal. Rest 5–10 minutes and slice.

Make the rice: In a medium saucepan bring 3 cups water or low-sodium chicken broth to a boil with 1 tsp olive oil and a pinch of salt. Add 1.5 cups rinsed rice, stir, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Prepare the black beans: In a small saucepan heat 1 tsp oil over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add 2 cups rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp salt and 1 tbs lime juice. Warm, stirring occasionally, until heated through, about 4–6 minutes. Adjust seasoning to taste.

Massage and toss: Place 4 cups shredded curly kale, 1 cup thinly sliced red cabbage and 1/2 cup grated carrot in a bowl. Add 1 tbs lime juice, 1 tsp olive oil and 1/4 tsp salt. Massage the kale with your hands for 1–2 minutes until leaves soften and colors meld. Taste and adjust salt or lime.

Quick-pickle: Place 1 medium thinly sliced red onion in a jar or bowl. In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt; bring to a simmer to dissolve sugar and salt. Pour hot brine over onions, press to submerge, let cool to room temperature, then refrigerate at least 20 minutes (longer for more tang). Drain before using.

Prepare corn: If using fresh or frozen corn, char 1 cup kernels in a hot skillet with 1 tsp oil over medium-high heat until lightly browned, 4–5 minutes. Season with a pinch of salt. Dice avocado and chop cilantro; cut limes into wedges.

Make the crema: In a blender or food processor combine 1/2 cup plain Greek yogurt or crema, 1/2 cup fresh cilantro (stems trimmed), 1 tbs lime juice, 1 garlic clove, 1 tsp water and 1/4 tsp salt. Blend until smooth. Add up to 1–2 tsp additional water to reach a pourable consistency. Taste and adjust salt or lime.

Assemble bowls: Divide rice evenly among 4 bowls (about 3/4 cup cooked rice per bowl). Top each with 1/2 cup warmed black beans, 1 cup kale color crunch, and 3–4 oz cooked protein of choice. Add 2–3 tbs pickled red onions, 2–3 tbs charred corn, diced avocado (about 1/4–1/2 avocado per bowl) and sprinkle with chopped cilantro. Drizzle 1–2 tbs cilantro crema over each bowl and finish with a lime wedge to squeeze over before eating.