Category: tortilla

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food pork tortilla

bbq pulled pork burrito

bbq pulled pork burrito

Pulled pork seems to be everywhere. From high end places to fast food joints, plenty have a pulled pork option on the menu.

There are plenty of recipes out there with smokers and barbecuing required. My recipe uses a slow cooker (AKA crock pot) and can be left unattended for most of the day. Even the cooking part is just “dump in the pot” and the ingredients are standard stuff. A word on the balsamic vinegar though, use the cheap stuff. You won’t get any benefit by the time it’s cooked down.

Pork shoulder after 12 hours in the slow cooker

The pulled pork is great on it’s own, but this recipe wraps it in a crisp burrito shell for the contrast of crunch tortilla and tender meat. Perfect for dinner or lunch.

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bbq pulled pork burrito

Author Gary @ BigSpud

Ingredients

  • 1 kg boneless pork shoulder
  • 250 ml balsamic vinegar
  • 250 ml tomato ketchup
  • 250 ml light soy sauce
  • 250 ml honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tin red kidney beans
  • Flour tortillas and salad to serve

Instructions

  • Combine all the ingredients in the slow cooker and cooker for at least 12 hours.
  • When ready, shred the meat with forks. If the sauce is a little thin, pour the remaining sauce into a sauce pan and boil rapidly until thickened.
  • Scatter the pork 'n' beans in a tortilla and drizzle with extra sauce. Fold both sides in and the top and bottom over. Put seam side down into a hot pan until browned, flip and cook on the other side. Serve with salad.

PS. Quick horn toot: pleased to be included in this list of top food blogs.

Categories
cheese chicken tortilla

chicken tortilla melt

I could take EssexEating’s taunting Tweets on the subject no more. I needed a crispy, cheesy tortilla fix on the quick.

A big pile of cheesy chips like this reminds me of my student days. I would microwave for an instant result, but when I have time I like to bake this so the tortillas have a hollow, crisp edge. I’ve made this one have the pretence of a real meal by adding a protein and a veg but let’s not kid ourselves: this falls squarely in the ‘treat’ category. Ticks loads of feel-good boxes though.

Chicken tortilla melt:

2 chicken breasts, chopped very small

1 pepper, diced

½ teaspoon cumin

½ teaspoon coriander

A large bag of tortilla chips, whichever flavour you like

Piles of cheddar cheese

  1. Get your oven on as hot as it will go. Get a frying pan on the hob to pretty hot.
  2. Toss the pepper and chicken in the spices with a pinch of salt and pepper and fry in a little oil. Once the chicken has coloured all over remove to one side. The chicken’s going in the oven too so it can be a tiny bit under.
  3. Scatter a baking tray with tortilla chips and top with cheese. Add a layer of chicken and peppers, then repeat the layering until you’ve used everything up. Try and save some cheese for later.
  4. Place in the oven and bake for 3 – 5 minutes until the cheese has melted. Out of the oven top with the remaining cheese (the combination of melted cheese and barely warm cheese is really interesting). Grind over some black pepper and serve with sour cream, guacamole and salsa.
Categories
avocado cheese food lettuce pumpkin seeds tortilla

pick and mix salad

A curious blend of salads here, a hybrid of two of salad-loving Jamie Oliver’s recipes: the Mad Dog salad from Jamie’s America and cheese and onion salad from Jamie at Home. I love meals like this: every forkful brings new delights. Crunchy, chewy, fresh and wholesome. Go get some.

Pick and mix salad:

2 avocados, de-stoned and cut into pieces

A swig of pumpkin seed oil

A big bag of plain tortilla chips

100g cheddar, grated

Small handful of pumpkin seeds

Small handful of pine nuts

1 large romaine lettuce, torn into pieces

2 red onions, sliced

Extra virgin olive oil

White wine vinegar

200g feta, diced

  1. Pre-heat the oven to 200°C.
  2. Put the avocado on a baking tray and splash with pumpkin oil. Add a little salt and pepper and roast for 15 minutes.
  3. Scatter the tortillas in one layer on a baking sheet and toss over the cheddar, pumpkin seeds and pine nuts. After the avocados have had 10 minutes, pop this lot in the oven for the remaining 5 minutes.
  4. Cover the onion in white wine vinegar and a pinch of salt.
  5. Toss the feta and romaine together. Scrunch the onion up with your hand and add this to the lettuce mix. Dress all of it with oil, vinegar, salt and pepper.
  6. Scatter some tortillas on the bottom of a plate, add some salad and poke some pieces of avocado in there. Grab a final handful of tortillas, nuts and seeds, crush them a little with your hand and sprinkle over the salad.
Categories
cheese chicken coriander cumin food tortilla

chicken hawaij quesadillas

Cultures collide in one of my favourite sandwiches: the quesadilla. Hawaij is a Lebanese Jewish spice mix, with a lovely cardamom perfume kick. Wedged into some tortillas with cheese and chicken, I could eat this kind of thing all day.

Chicken hawaij quesadillas:

For the hawaij mix:

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon freshly ground black pepper

1 teaspoon salt

Crushed seeds of 2 cardamom pods (discard pods)

2 chicken breasts, diced

4 flour tortillas

1 red onion, sliced

A couple of handfuls of grated cheese

Chopped coriander leaves

Creme fraiche and salsa to serve

  1. Mix all the hawaij ingredients together and marinate the chicken for at least an hour.
  2. Fry the onion in a pan for a minute, then add the chicken mixture. Continue to stir fry until the chicken is cooked through, then set to one side.
  3. Lay a tortilla out, sprinkle some cheese on it, add some chicken then top with more cheese and a blast of coriander. Sandwich another tortilla on top.
  4. In a dry pan fry the tortilla sandwich, pressing down to glue it together. Keep your nose peeled for burning smells, you want to catch it about a minute before this! Flip over and fry the other side.
  5. Cut into wedges and munch with a scoop each of creme fraiche and salsa, or guacamole if that’s your thing.
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