Cha Cha Bowl Recipe

Cha Cha Bowl Guide | Bobby Flay

Level: Intermediate

Yield: Serves 4 to 6

Total Time: 2 hours 30 minutes

Preparation: 30 minutes

Inactive Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Pineapple & Zucchini Salsa

• 2 1/2 pounds zucchini, grated
• 1 large carrot, grated
• 1/2 pineapple, diced
• 1 large yellow onion, diced
• 1/2 bunch fresh cilantro, chopped
• 1 teaspoon minced garlic
• 1/2 teaspoon ground black pepper
• 2 ounces jalapeno peppers, chopped
• 3 ounces rice wine vinegar
• 3 ounces olive oil
• 1 teaspoon granulated sugar
• Salt, as needed

Black Beans

• 1 cup dried black beans, rinsed three times
• 1 cup water
• 1 teaspoon minced garlic
• Salt, to taste

White Rice

• 1 ounce vegetable oil
• 1 cup medium-grain rice
• 2 cups hot water
• 1 tablespoon dried 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 whole cloves
• 1/4 stick cinnamon
• 2 teaspoons salt
• 4 garlic cloves
• 2 teaspoons chopped oregano leaves
• 2 teaspoons ground cumin
• 2 pounds pork tenderloin (or chicken as a substitute)

Directions

1. Pineapple & Zucchini Salsa: Combine all salsa ingredients in a bowl, season with salt, mix well, then cover and chill until serving; bring to room temperature before plating.

2. Black Beans: Place the rinsed beans in a saucepan with water and simmer gently until tender but not mushy; stir in garlic and salt to taste.

3. White Rice: Warm the vegetable oil in a 4-quart pot. Add rice and saut, stirring, for about 3 minutes until it starts to brown lightly. Add hot water, granulated garlic, and salt. Cook until the water is absorbed, then remove from heat, cover, and let sit for 20 minutes. Fluff before serving.

4. Al Pastor Adobo Marinade: Submerge the chiles in a pan of water and boil until softened. Transfer softened chiles to a blender or food processor and blend with the remaining marinade ingredients (reserve the pork or chicken). Process until smooth, then fully coat the pork tenderloin (or chicken) with the marinade.

5. Grill the Meat: Preheat the grill. Grill the marinated pork, turning to brown all sides, until the internal temperature reaches 150F on an instant-read thermometer. Let rest for 10 minutes, then cut into cubes.

6. Assemble the Bowl: Divide the cooked rice, black beans, and grilled pork among 4 to 6 bowls. Top each bowl with a generous scoop of pineapple and zucchini salsa.

This recipe was developed by a professional chef or restaurant and has not been specifically tested for home kitchens.

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