Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Thursday, June 28, 2007

Quick Carne Adovada Burritos

It's looking kind of cobwebby around here.

We really have been eating all this time, and we've been to some good restaurants, but my cooking has been mostly expedient and <yawn> dull.

Here's one expedient idea that we actually liked.

The set-up:
Spouse was coming home for lunch. I wanted to garden in the morning before the weather got too hot. I did not want to go the grocery store.

Contents of the fridge:
a couple of pork chops, some chipotle puree, part of an onion, a package of flour tortillas.

Pre-processing:
The chipotle puree was just a 7 oz.can of chipotles in adobo, whirled in the food processor with a little vinegar (1 tbsp?) and sugar (1 tsp?). I already had this in the fridge from a previous meal.

The prep:
Slice pork chops into long thin strips. These were thin pork chops from the Korean market, which means they had some fat on them.
Chop onion coarsely (about 1/4 of a large onion).

The cooking:
Heat skillet.
Saute pork and onions until onion is soft and pork looks mostly cooked.
Add a spoonful of chipotle puree, and enough water so the pork can simmer a bit. Simmer until sauce is reduced and thickened. Add to taste: vinegar, salt, Penzey's Fajita Seasoning.

Serve:
We do this buffet-style. Heat a non-stick griddle and place a flour tortilla on it. If you have the heat right and you have good fresh tortillas, they will brown slightly while puffing up with steam. As each tortilla is ready, remove it to a plate, spoon some of the pork in the center, and roll it up burrito-style. Eat. Then heat another tortilla, and keep doing this until you run out of pork or tortillas. The spouse added some canned red salsa to his, but I don't think it's necessary.

The wrap-up:
We liked this a lot. It's similar to one of our favorite winter meals - carne adovada - without all the time-consuming preparation of chile sauce and all-day simmering of the pork stew. It's fairly picante, but that's how we like it.

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posted by Entangled at 6:20 AM 0 comments