Burrito Bowl
Who doesn’t love Chipotle’s Burrito Bowl? Once we started eating gluten free, whenever we would travel anywhere, and need a dinner, we would research ahead of time to see if there was a Chipotle in the area. It made life so much easier when there was! And, since we loved this so much, why not have it at home too, at least somewhat like what you would get at a restaurant? This is not a super-close attempt. It does not taste just like Chipotle’s… but we like it just the same. (and i appreciate is using tomatoes and peppers from the garden all year long.)
2 Quarts diced or crushed tomatoes
2-3 C sliced peppers (I really like Anaheim)
2-4 C sliced/diced onions
Meat – your choice of a pork loin, chuck roast, or even chicken breasts (I would estimate between 3-4 lbs)
2 TBSP ground cumin
3 TBSP chili powder (or to taste)
1 1/2 tsp salt
chopped cilantro (optional: I use leaves and stems)
First, pour a little tomato into your slow cooker. Then, add the meat. Next, sprinkle on the peppers and onions as well as the cumin, chili powder and salt. Finally add the rest of the tomato on top.
Cook for at least 5 hours in your slow cooker, based on your previous experience with your specific model. Stir occasionally. (maybe 2-3 times throughout the cooking time)
After meat is cooked, and it is close to dinner time, remove meat and shred with a fork after partially cooled. Or, chop in very small pieces. Place all meat back in the slow cooker and stir in cilantro. Heat.
We serve this over rice and beans and then top with lettuce, cheddar cheese, black olives some salsa and guacamole. (and often a little sauerkraut!) Oh yes, and tortilla chips on the side.
You will have leftovers. The meat mixture freezes great, but my family doesn’t mind this for a second day in a row!