Barletta Burrito Bowls
WORDS: Johnny Lozano
What would skateboarding be without its jokers? While there’s always some requisite amount of pressure to take yourself seriously in this industry (who can forget the fact that every ad in the early 2000s had panoramas of the team in the same outfit mean-mugging the camera?), we can count on a handful of companies to bring much needed levity to a sport which makes you bleed on a good day. For that reason, we can all be eternally grateful that A-Team’s demise led to Enjoi as the proverbial phoenix rising from the ashes.
While MJ is certainly a contender for skateboarding’s biggest joker, my money is on Louie Barletta as the one history will remember as our beloved clown. Why?
- He’s the mastermind behind Enjoi’s branding.
- He refuses to tell people his age.
- He looks great as a puppet.
- He’s a Taurus.
- And, of course, that lovable bowl cut. Skateboarding is not immune to evolving hairstyles, but that bowl cut has never gone out of style (for Louie, I mean; for everybody else it has never been in style).
To celebrate skateboarding’s most famous non-concrete bowl, this week’s recipe takes delicious sofritas (a la Chipotle, but without the listeria) and coconut lime rice and adds them together to make an insanely delicious burrito bowl. If you’ve never had sofritas, know that the recipe is derived from sofrito, which is a sauce used in Spanish and Latin American cooking. Sofrito varies widely, but often has the viscosity of a salsa, since it’s essentially just blended up veggies. You can put just about anything you want in sofrito, but tofu does an excellent job of soaking up the flavors and complementing the chunkiness of the whole mixture. Add it to rice, beans, corn, greens and whatever else you want in a burrito bowl, and the result is a post-sesh meal that’s packed with protein, low GI carbs (assuming brown rice), and, most importantly, flavor.
- 1 tbsp. coconut oil
- 1 cup brown rice
- 2 cloves garlic (minced)
- zest of one lime
- 2 cups broth (or water)
- ¼ cup cilantro (chopped)
- 1 tbsp. olive oil
1 block tofu (drained and pressed)
1 medium tomato (chopped)
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- 2 chipotle chilies
- 2 tablespoons adobo sauce (if you use Goya chipotle chilies, use the adobo sauce from the can)
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
½ cup water
- Bring a pot to medium heat and melt the coconut oil. Once melted, add in the dry rice and stir it to mix the oil. Toast for 2-3 minutes, stirring occasionally. Once toasted, add in the garlic, and zest and toast for 30 more seconds.
- Add in the broth and stir for a few seconds. Bring to a boil, cover the pot and bring it down to a simmer for 30 minutes.
- Once the water is evaporated, stir in the lime juice and cilantro.
- Start, as always, by pressing the tofu. Bring the olive oil to medium heat in a pan on stove top. Cut the tofu pieces into slice about ½” thick and toss them into the pan, frying for 4-5 minutes on each side or until just starting to crisp. Once browned, take them out and put them aside.
- Chop up your veggies and then throw them and literally every other ingredient into a food processer and blend it up until it’s just a tad chunky (but still generally a liquid). Add in any additional spice to taste.
- Throw the marinade in a bowl and then add the tofu to the food processor
- Add the tofu to the marinade blend and mix it up. Cover and set aside for 20-30 minutes to let the tofu really soak up the marinade. Once soaked, add it all to a pot, bring it to medium heat and let it all warm up for 10 minutes or so.
Throw those sofritas on top of some of the coconut lime rice, add some lettuce, black beans, corn, avocado, etc. and go tell people about your astrological sign!
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