Sometimes the weirdest-sounding combinations turn out to be much better than expected. I once had a pizza topped with cilantro pesto, apples, pecans, and smoked mozzarella, which I thought would be totally weird, but was actually very very good. The other day I happened to have corn tortillas, cheese, and cilantro in the fridge, an apple in the fruit bowl, and pecans in the baking cupboard, and I figured that a quesadilla is sort of like a Mexican pizza, right?…
Chicken Fajita Lettuce Wraps
Nate and I have recently sworn off sugar and starchy refined carbs six days a week, with a cheat day on Saturday (you certainly would not guess this based on the amount of sugary, cakey recipes that I’ve been posting lately, but that’s precisely why we’re doing this!). It hasn’t been as difficult as I thought it would be; it just means reinventing some recipes, mostly by adding more vegetables. Fajitas are an easy one – you replace the tortilla with a leaf of lettuce, and it’s just as good, plus you get another serving of vegetables in the meal. This recipe would also be good with beef or pork, cut into thin strips, and obviously, whatever toppings you want. You could even put the filling into a wheat or corn tortilla – but lettuce is a little more adventurous (and messier!!) 😉 I really like this method of broiling the peppers and onions – it gives the filling a nice charbroiled taste.
And for anyone who is wondering, I’m waiting to see if I can get some good photos from the wedding before I post about the wedding cake. It’s coming, I promise!…
Cinco de Mayo Fajitas!
Happy Cinco de Mayo!
Today I made flank steak fajitas with purple cabbage slaw for dinner. They are so simple that they don’t really require a recipe, so what follows is more of a guideline. The first time I made these was a few years ago during Earth Hour, when you are supposed to turn off all the lights, so I was literally making them in the dark (well, by candlelight) – but they were so easy to make that it didn’t matter. They were also delicious, and have become my favorite Mexican-ish dish to make at home.
If the thought of cabbage in a fajita weirds you out, you just have to trust me. It is tossed with lime juice and salt and pepper, and the fresh crunch of the tangy cabbage slaw is fantastic in the fajita – a nice change from lettuce. Please try these – you will not be sorry!
I like to use flank steak because it is relatively cheap and flavourful and is conducive to being sliced thinly, but obviously you can use whatever kind of steak you like. I upped the ante by making homemade tortillas, seeing as it’s Cinco de Mayo and all. They were really good and added a nice chewy texture to the juicy steak and crunchy cabbage….
Pork Picadillo
A blurry pork picadillo burrito
A few years ago my friend Lynette got me a year’s subscription to the Everyday Food magazine, published by Martha Stewart Living. I have a collection of about 20 issues now, and they all contain fantastically easy and delicious recipes that are great for a weekday meal (or a weekend meal, for that matter!). This pork picadillo from the June 2007 issue is a Latin-American/Mexican dish that can be used as a burrito filling, on nachos, in a quesadilla, over rice… you get the picture. I’ve only ever tried it in a burrito, but I can imagine that it would be just as good in any other application. I love the combination of smoky chipotle heat with a hint of cinnamon and cloves, along with the sweetness of the raisins. Sounds odd? Try it – it’s wonderful!
We had this in burritos along with cumin-spiced black beans, fresh Mexican-style farmer’s cheese (available at Fairways, of all places!), sour cream, salsa, lettuce, and cilantro. I am becoming a believer in the less-is-more approach to burritos – choose a few delicious toppings that compliment the flavour of the filling, rather than overwhelming it. It also makes the burrito easier to hold, fold, and eat!
The original recipe makes a lot, but it freezes well. I’ve reduced it by roughly half and adjusted the seasonings a bit. Usually the Everyday Food magazine recipes are available on the Martha Stewart website, but for some reason I can’t find this one
Pork Picadillo
(adapted from Everyday Food, Issue 43, pg 66, June 2007)
1 tbsp olive oil
1/2 an onion, finely chopped
2 garlic cloves, minced
coarse salt and ground pepper
1/4 cup tomato paste
1 chipoltes in adobo, finely chopped (or about 1 tbsp chipotle purée)
1 tsp ancho, chipotle, or regular chili powder
1/2 tsp ground cinnamon
1/4 tsp ground cloves
just over 1 pound of lean ground pork (lean is important, otherwise you end up with greasy filling)
1 14 oz can of chopped or crushed tomatoes
1 tbsp cider vinegar
1/4 cup raisins, chopped
In a 2-quart pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring, until onion is soft. Add tomato paste, chipotle, chili powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork and cook until no longer pink, stirring to break up any lumps. Add tomatoes, vinegar, and raisins, and bring to a boil. Reduce heat and simmer, partly covered, until thickened, 30 to 40 minutes.
Serve as a burrito or quesadilla filling, over rice, on nachos, in a stuffed pepper, over a baked potato… Makes at least enough for 4 burritos.
Huevos Rancheros
Last night we had burritos with pork picadillo filling (recipe here), and this morning for breakfast I made huevos rancheros with the leftover beans and tortillas. This is a take on the version of huevos that is served at our favorite breakfast place, Spoons Diner. Nate orders this about 90% of the time we go there, and the other week I finally tried it myself – delicious! I have no idea how authentic it is (probably not very!) but it is sure good, and very filling.
Huevos Rancheros
In a cast iron pan over medium-high heat, brown a flour tortilla on one side. Flip it over in the pan and remove the pan from the heat. Spread beans (I used whole black beans spiced with cumin, but you could use refrieds or whatever you want) over the tortilla and sprinkle with cheese. I used cheddar and a Mexican-style fresh farmer’s cheese. Place the pan under the broiler until the tortilla is browned and the cheese is melted.
Meanwhile, in a small non-stick, oven-safe pan, melt a little butter and fry 2 eggs (or just one, depending on how hungry you are). Season with salt and pepper, but do not flip over – instead, sprinkle with more cheese and place under the broiler until the cheese is melted and the yolks are still a little bit jiggly.
Place the tortilla on a plate. Stir together about 1 tbsp of sour cream and 1 tsp of chipotle puree (or chipotle powder, or regular chili powder) and drizzle over the tortilla. Top with the cheesey eggs and dollop with salsa. Guacamole would also be good. Dig in.
Serves one.