You can find this recipe at El Restaurante.
Recipe and photo courtesy of Avocados from Mexico (avocadosfrommexico.com)
Makes 4 servings
4 c. white rice, cooked
2 ea. Avocados From Mexico, sliced
2 c. yellow corn, cooked
2 c. black beans, Cooked
1 c. pico de gallo
½ c. queso cotija
4 ea. Lime wedges
Cilantro, chopped, to garnish
Cuban Pork (recipe below)
Avo Crema Drizzle (recipe below)
The Cuban Pork:
1 lb. pork loin
½ ea. onion, sliced
1 T. Cuban seasoning
2 ea. garlic cloves, minced
Salt and pepper, to taste
In a large crockpot, add pork loin, onion, Cuban seasoning and garlic cloves. Cook on low heat for approximately 8 hours or until the pork can easily pull apart and salt and pepper to taste.
The Avo Crema Drizzle:
2 oz. cream cheese, melted
½ ea. Avocados From Mexico
¼ c. milk, 2%
In a medium bowl, add cream cheese, milk and avocado. Whisk until smooth to form the avocado crema drizzle.
To serve: In large bowls, evenly distribute rice, pork, beans, corn, pico de gallo, queso cotija, avocado, avocado crema drizzle, and garnish with lime wedges and cilantro.