Skip to main content

Building a Better Taco - From Leftovers!

Some of the best meals come from leftovers because, at least in my opinion, many foods seem to reach their peak of flavor a day or even two after cooking. In our house, with only the two of us to eat what we cook, there are almost always leftovers - this makes me happy.

The other day I wrote about the Spicy Pork Tenderloin that we had for Valentine's Day dinner. There was plenty of pork left over that we knew would only get better after a few days. On Thursday we decided to make tacos using the pork, but in keeping with our commitment to less meat in our diets, we decided to use  the pork more as a flavoring than as the featured element.

So, we waded into the refrigerator and started pulling out a little of this and that to construct our tacos. It didn't take long to realize we would need tortillas and that we didn't have any - that's when Cyn decided to make them from scratch. It was actually a pretty simple matter of combining flour, salt, non-hydrogenated vegetable shortening and water to make a dough. It was then divided into golf ball size pieces and allowed to rest. When it was time to eat, the rounds were rolled out into flat circles and cooked on the stove top on medium high heat in a DRY pan.



The first side took about 30 seconds and the second side less. Cooked tortillas were moved to a damp kitchen towel in a 200 degree F oven to keep them warm.
 
OK, back to the taco fillings. We found an avocado, some onion that had been picked with beet juice added for color, fresh pineapple, radish, red cabbage and yellow pepper. Our refrigerator is often a minefield of little covered dishes, plastic containers and  partially used veggies. To us, that's a good thing.

We blended the avocado with Meyer lemon juice and sea salt to make a spread and simply chopped everything else into manageable pieces. Prior to construction it looked like this.


Putting together a taco like this is great because you can pick as many or as few of the ingredients as you like. Mine went together like this....a generous helping of the avocado spread went down first. A modest amount of the pork (I'm sure it was no more than 1/2 ounce) was followed by cabbage, pickled onion, yellow pepper, radish and my personal favorite, pineapple. 


Each bite of the taco had distinct notes of sweet, sour and spicy. The cabbage and the radish added a great crunchy texture too. Here is what Cyn's looked like.


We each ate a whole, really stuffed taco and split a third. All in - probably 1 1/2 ounces of meat for two people. Not vegetarian, but clearly we were using meat more as a flavoring in this dish.

We often eat our salad course last, and that's what we did for this meal. It was a simple plate of roasted red and yellow beets, blood orange sections and Cherry Glen goat cheese, all drizzled with our homemade balsamic vinaigrette.



See, aren't left overs great?

Comments

  1. Nice blog. I found a new way to use leftover roast lamb. http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html

    ReplyDelete

Post a Comment

Popular posts from this blog

Oven Roasting Fresh Tomatoes for Pasta Sauce

A while back I wrote a post about using the preserved tomato sauce from 2008 that we still had in our pantry. It was the last jar of what was the best tomato crop we have grown -- to date. This weekend we picked and roasted the first batch from this year's garden with high hopes that we could match the richness of flavor from that magical year.

I wanted to share the process, especially since it's so simple, at least up to the canning, which I won't cover here. Those of you that can know it's not really hard, just a little time consuming.

The first step is pretty obvious, get yourself some tomatoes. We like to grow our own, but you can also buy them from a farm or farm market. Here's a little tip if you decide to buy -- offer to buy the "seconds", you know, the less than perfect tomatoes that everyone else has passed on. They can have blemishes, partial spoilage and even the occasionally bug hole. Don't worry, you're going to cut away any bad par…

2008 was a very good year....

...for tomatoes in Newburgh, NY. That's where we lived then and where we grew, roasted and canned tomato sauce. We actually did that every year but there was something magical about the quart mason jars full of that 2008 vintage. Last night, as part of Meatless Monday dinner, we opened the last one.  Nearly 4 year old tomato sauce you say? Isn't that, um, dangerous? Not at all if the jars are initially prepared correctly, the canning process is carried out properly and the seal remains intact. It was both exciting and a little sad to crack open that seal, but the finished meal made it all worth it. Cynthia's original recipe was a perfect use for that special vintage.


Herbed Crepes with Ricotta, Spinach and Chard Filling
Ingredients (crepes) 1 cup AP flour1 cup + 2-4 tbsp liquid of your choice, could be stock, milk, beer, water or any combination thereof - I used 1 cup Better than Bouillon No Chicken and 3 tablespoons of Duck Rabbit Milk Stout beer3 large eggs2 tbsp unsalted q…

Authentic Unbeatable Swedish Meatballs!

Think Ikea, But 100 Times Better
A Guest Post by Anneli from Delicieux
I am delighted to be back here on A Reluctant Foodie doing another guest post for Al. Our last challenge (Stuffed Peppers) was such fun that we decided to do it again and this time I suggested 'Balls"!

'Balls' was a fun choice as it gives such a large scope for experimenting - meatballs, fish balls, rice balls, chocolate balls, ice cream balls...the possibilities are endless. Not to mention the childishness of repeatedly writing 'balls'!! (and yes, I'm 36, not 3!)

In fact, I had no trouble at all deciding which 'balls' I was going to make, it was inevitable. I am half Swedish and I was brought up in a house where certain Swedish foods were regulars at our table. I was aware of Ikea and their meatballs before the rest of the world began their love affair with them.

My Mormor (Grandma) used to make them fresh and serve them with dollops of sweet lingon berry sauce, boiled potatoes …