Cha Cha Bowl

Recipe courtesy Orlando's Caribbean BBQ

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Picture of Cha Cha Bowl Recipe Photo: Cha Cha Bowl Recipe
Rated 5 stars out of 5
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  • Read 8 Reviews
Total Time:
2 hr 30 min
Prep
30 min
Inactive
30 min
Cook
1 hr 30 min
Yield:
4 to 6 servings
Level:
Intermediate
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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

Pineapple and Zucchini Salsa:

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.

Black Beans:

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.

White Rice:

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.

Al Pastor Adobo Marinade:

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.

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.

To serve:

In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 8 reviews

  • on April 27, 2012

    Flag

    Amazing. The ingredient list looks extensive, but I found I had most of them on hand already. Everybody loved it, especially the pineapple zucchini salsa was out of this world. Huge hit with my family! Go Giants!

    people found this review Helpful.
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  • on April 09, 2006

    Flag

    There was quite a bit of preparation, but worth it. Had a lot of leftovers too.

    people found this review Helpful.
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  • on July 01, 2005

    Flag

    A delicious dish loved by all tonight. The marinade was wonderful and I plan on using it often in the future. Not nearly as spicy as you would think with a wonderful depth of flavors. The salsa was also great, just makes a bit too much.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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