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El Potro Bowl Recipe

Name: El Potro Mexican Restaurants El Potro Bowl Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb chicken breast (boneless, skinless) or flank steak; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 each lime; 1 cup long-grain white rice (uncooked); 2 cups water; 1 tbs vegetable oil or butter; 0.5 tsp salt; 1 cup canned black beans (drained, rinsed); 0.25 tsp ground cumin (for beans); 1 clove garlic (minced, for beans); 4 cups romaine or mixed lettuce; 1 cup cherry tomatoes (halved) or diced tomato; 0.75 cup shredded cheddar or Monterey Jack cheese; 1 each ripe avocado (sliced or diced); 0.5 cup sour cream; 2 tbs fresh cilantro (optional, chopped); 2 tbs extra-virgin olive oil; 1 tbs lime juice (from lime above or extra); 0.5 tsp honey or agave (optional); 1 tsp hot sauce (optional); 0 to taste salt and pepper

Inspired by El Potro Mexican Restaurant

Time45m

Serves2

Fresh salad bowl with your choice of grilled chicken or grilled steak with black beans, rice, lettuce, cheese, tomatoes, sour cream, and avocado.

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Ingredients

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Protein

1 lb chicken breast (boneless, skinless) or flank steak

2 tbs olive oil

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 each lime

Rice & Beans

1 cup long-grain white rice (uncooked)

2 cups water

1 tbs vegetable oil or butter

1/2 tsp Celtic sea salt

1 cup canned black beans (drained, rinsed)

1/4 tsp ground cumin (for beans)

1 clove garlic (minced, for beans)

Salad & Toppings

4 cups romaine or mixed lettuce

1 cup cherry tomatoes (halved) or diced tomato

3/4 cup shredded cheddar or Monterey Jack cheese

1 each ripe avocado (sliced or diced)

1/2 cup Sour cream

2 tbs fresh cilantro (optional, chopped)

Dressings & Finish

2 tbs extra-virgin olive oil

1 tbs lime juice (from lime above or extra)

1/2 tsp honey or agave (optional)

1 tsp hot sauce (optional)

0 to taste Celtic salt and pepper

Method

Protein

Prep and marinate

Pat the chicken breasts or steak dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and juice from the lime. Rub evenly over the protein and let rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Grill or pan-sear

Heat a grill or heavy skillet (cast-iron) over medium-high heat. If using a skillet, add 1 tsp oil and let it shimmer. For chicken: cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). For flank steak: cook 4–6 minutes per side for medium-rare to medium, or until desired doneness (internal temp 130–140°F / 54–60°C). Remove from heat and let rest 5–10 minutes, then slice thinly against the grain for steak or into strips for chicken.

Rice & Beans

Cook rice

In a medium saucepan bring 2 cups water, 1 tbs oil (or butter) and 1/2 tsp salt to a boil. Add 1 cup rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let stand 5 minutes, then fluff with a fork.

Season black beans

While rice cooks, heat a small skillet over medium heat, add 1 tsp oil. Sauté 1 clove minced garlic for 30 seconds until fragrant. Add 1 cup drained and rinsed black beans, 1/4 tsp ground cumin and a pinch of salt and pepper. Cook 3–4 minutes until warmed through. Mash slightly with the back of a spoon for some creaminess if desired.

Salad & Toppings

Prepare the salad base by washing and drying 4 cups of romaine or mixed lettuce, then place in bowls. Add 1 cup halved cherry tomatoes, 3/4 cup shredded cheese and sliced or diced avocado from 1 ripe avocado. Dollop 1/2 cup sour cream on each bowl (or divide between servings). Sprinkle 2 tbs chopped cilantro over the top if using.

Dressings & Finish

Make a quick dressing by whisking together 2 tbs extra-virgin olive oil, 1 tbs lime juice, 1/2 tsp honey (optional), 1 tsp hot sauce (optional) and salt and pepper to taste. Taste and adjust acidity or salt.

Assemble the El Potro Bowl: divide the rice evenly among bowls (about 1/2 cup cooked rice per bowl for 2 servings), spoon warmed black beans alongside (about 1/2 cup per bowl), add the prepared lettuce, tomatoes, cheese, avocado and sour cream. Top with sliced grilled chicken or steak. Drizzle the dressing over the bowls and serve with extra lime wedges and hot sauce on the side.