Grilled Chicken, Beef, Pork and variety of veggies and toppings for a great Burrito bowl
INGREDIENTS:
- 1/2 Roasted Chicken, sliced
- 1 Pork Tenderloin, cut into small cubes
- 2 c Vegetable Stock
- 1 Strip Steak
- 2 tbsp. Olive Oil
- 2 Ears of Corn, shucked
- 2 Green Bell Peppers, sliced
- 1 Yellow Onion, sliced
- 2 c Quartered Mushrooms
- 2 c Pico de Gallo
- 1 Avocado, diced
- 2 c Shredded Lettuce
- 3 c White Rice, cooked and mixed with 1 Lime, zested and 1 tbsp. Cilantro, chopped
- HABE Sauce
- Set your FireDisc to HIGH and cook the pork for 5 minutes, add the vegetable stock and continue cooking for 10 minutes or until the pork is fully cooked and easily slices when cut.
- Turn off your FireDisc, set the pork aside, and clean your FireDisc.
- Set the heat to MEDIUM, add the olive oil and cook the vegetables in batches, and once each is done leave them on the outer ring of your Disc to remain hot.
- Turn the heat to HIGH, generously salt the steak and sear for 3 minutes per side.
- Cook the steak to your liking, remove, allow to rest, and cut into small cubes.
- Turn the heat to MEDIUM LOW on your FireDisc and add back all the protein to the center.
- Serve the protein and vegetables from the FireDisc to keep everything warm, serve the pico, avocado, lettuce, rice and HABE sauce on the side. Enjoy!
