Burrito Bowl Bread Boats Recipes

Steps:

• Slice the top off the roll, hollow out using a paring knife and fingers.
• Brush the inside of the roll with olive oil.
• Lightly bake at 375F for 5 minutes.
• In a bowl, combine diced tomatoes, chicken chunks, black beans, corn, onions, cilantro, a squeeze of lime, garlic powder, salt, black pepper--mix.
• Fill the rolls with the burrito mixture.
• Top with shredded Mexican cheese.
• Bake at 375F for 8-10mins.

Steps:

• In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.
• In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.
• Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

Steps:

• Slice the top off of French bread loaf and hollow out the inside.
• Mix all other ingredients and pour into hollow of the bread.
• Put top back on and wrap the bread in foil.
• Bake in a preheated 350F degree oven for one hour.
• When serving, use the scooped out pieces of bread for dipping, or
• crackers or chips.