No time for any inane waffling today as I’ve been busy (but failing miserably at) Christmas shopping. So just a recipe for those burritos I mentioned yesterday, using up what little was left of Sunday’s slow roasted pork.
My husband is away on a business trip (hence the use of sweetcorn in the salsa which he thinks tastes and smells of sick) but I thought these would be a hit with the kids, containing as they do everything they like. The response however was muted. ‘I don’t think the corn really goes,’ said the teen. ‘I like everything in them,’ said the 9yo, ‘just not in burrito form.’ Oh well, I thought they were delish, but what do I know?
Pulled pork burritos with corn salsa
- about 350-400g leftover pork shoulder plus any leftover gravy
- 1 red onion, peeled, halved and thinly sliced into half moons
- 1/2 red pepper thinly sliced
- 2 cloves garlic crushed
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1-2 tbsp of worcestershire sauce
- salt and pepper
- splash of olive oil
- 6 soft flour tortillas
- cheese of your liking – I used some leftover mozzarella and some crumbled lancashire
- sour cream and guacamole to serve
- Fry the onion and pepper in olive oil over a medium heat for about 5 mins until softened.
- Add garlic and cook for one more minute.
- Add spices and cook for a further minute.
- Add pork and gravy, then a good splash of worcestershire sauce and cook until the pork is thoroughly warmed through. If you haven’t got any or enough gravy you could add a squeeze of bbq sauce and loosen with a bit of water if necessary.
- Season to taste.
- about 4 tbsp cooked and cooled sweetcorn (I use the frozen kernels as I find them less vomit-like than the tinned variety)
- 1/2-1 finely chopped de-seeded red chilli (these vary enormously in heat so start off with a little and add more to taste)
- 2 spring onions, finely sliced
- juice of half a lime
- 1-2 tbsp chopped coriander
Combine all the ingredients together in a bowl.
To assemble the burritos, put some of the pork mixture in the centre of each tortilla, add a spoonful of salsa and crumble or grate over the cheese.
Fold opposite sides of the tortilla (ie. the left and right sides on this picture), then roll up the tortilla from bottom to top, tucking in the edges and securing into a parcel.
Put a large frying pan on a medium heat and when hot, place the burritos seam side down in the pan. The heat of the pan will seal the tortilla and stop the insides falling out. Cook burritos on all sides until nicely browned.
To serve, place 2 burritos per person on a plate, drizzle with sour cream, spoon over a bit more salsa and crumble on some more cheese. Serve with guacamole and await the compliments, that is unless of course you live with a couple of aspiring yet particularly harsh food critics.