This past school year, before quarantine, I was lucky enough to be living in my first apartment. Dorm life and cafeteria food did not suit me well, and while many kids dreaded the thought of cooking for themselves, I became ecstatic! I have been baking since I was 12 years old and even own a cater-order bakery, but cooking was never my expertise.
I wanted to get creative. I cherish food and always have. I believe an essential part of the human experience is enjoying good food and the social aspect it brings. I also wanted to have the food I made be balanced and somewhat healthy - but definitely tasty!
Before I get into the recipe, I must credit a woman near and dear to my heart. Her name is Isabel and she helped to raise me while my parents worked full-time. She is a second mother to me, an immigrant from El Salvador, a loving soul, and amazing chef. She used to make me rice and homemade beans growing up. It was "the food of her childhood", and ended up being mine as well. Canned beans will never compare to Isabel's beans. So the bean recipe below is credited all to her!
This recipe requires the use of dry beans, so be sure to start the beans (and potentially the meat) the night before cooking! The Chipotle Bowl recipe below has instructions for rice, brans, carne assada, guacamole, and other toppings.
I hope you enjoy!
Chipotle Bowl Recipe:
Beans Recipe:
Soak Time: overnight
Cook Time: 4 hours
Ingredients:
1lb dried Mexican beans (best bought fresh at super king, but pre-bagged will do)
1/2 medium size yellow onion
1-2 sticks of celery
4 cloves of garlic
1 Tbsp tomato boullion
5-6 branches of parsley
Directions:
Pick out the bad beans from your pound
Wash beans well
Put beans in a container with water, cover with plastic wrap, and soak overnight
The next day, before you cook the beans, pour out the water
Put the beans in a large pot and then fill the pot 2/3 way with water
Add the onion, celery, garlic, parsley, and tomato boullion and turn on the stove (no cover needed, and no need to cut the vegetables except celery sticks in half to fit in pot)
Let the beans cook for 30 min and then check for flavor to see if you should add more tomato boullion or add some salt
If water is getting low, add more
Cook for another 1 hour until water level is equal with the beans
Rice Recipe:
Cook Time: 30 min
Ingredients:
1 cup basmati rice (feel free to make more depending on your dinner group)
1 branch cilantro
1/4 squeezed lime
1/4 tsp chicken boullion
1.5 cups of water (some rice cookers require more water per rice ratio
Directions:
Put rice, water, chicken boullion, cilantro, and squeeze the 1/4 lime into your rice cooker
Stir all ingredients
Cook in rice cooker until done
Carne Asada Recipe:
Cook Time: 10 min
Ingredients:
Pre-cut and marinated carne asada
Tsp butter
You can also buy meat and a marinade, soak it overnight, and dice before cooking
Directions:
Put a tsp of butter in a skillet and melt
Put meat in the pan and cook for 7-10 minutes or until done
Guacamole Recipe:
Prep time: 10 min
Cook time: 2 min
Ingredients:
1 ripe avocado
1 roma tomato diced in small cubes
1/4 yellow onion minced
2 branches cilantro minced
1/2 clove garlic mined
1/2 tsp salt
1/4-1/2 lime
Directions:
Put avocado, tomato, cilantro, garlic, salt and squeeze lime in a bowl
Use a fork to mash the avocado and stir ingredients until smooth and well mixed
Corn Recipe:
Cook time: 1hr 15min
Ingredients:
3 ears of corn husked
1 tbsp butter
Directions:
Fill a large pot 1/2 full with water
Place corn in water and let simmer for 1 hour
Take corn out of water, let cool until just able to hold it without burning yourself
Cut all kernels off the cob
Place in a bowl with 1 Tbsp of butter
Mix corn and butter until all melted
Additional Toppings:
Handful of shredded lettuce per bowl
Handful of crushed tortilla chips
Sriracha sauce to taste
Be sure to post photos of your end results and tag me!
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