So the skinny kick continues in the O household and I have been trying really hard to come up with recipes that are pack a lot of flavour but are still filling and healthy. I think this hearty bake definitely fits the bill. It also keeps really well as its flavours develop so it’s an excellent next day lunch.
We all know I love a bit of Mexican inspired cooking (ratified by Fernando and Melissa who know about these things) so it’s probably no surprise that I have been making tacos. These ones were supposed to serve four people but they were so good Mr O and I ate the lot. They’re also super speedy to make so if you get a mad taco craving you can knock them up in about 20 minutes.
Pork tacos with spicy black beans and avocado salad
Adapted from Jamie’s 15 Minute Meals
500g skinless pork belly (I had some trouble getting this so I bought a pack of thick streaky rashers and they worked a charm)
1 heaped teaspoon fennel seeds
1 heaped teaspoon smoked paprika
For the beans
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic, finely chopped
1 400g tin (or tetrapak since it’s weirdly hard to get tins here) black beans – do not drain
For the salad
1/2 a fresh red chili
1 little gem lettuce
1/2 bunch fresh coriander
1 ripe avocado
1 large ripe tomato
1 tablespoon extra virgin olive oil
Sweet chili sauce
4 tablespoons plain yoghurt
8 corn taco shells
Put a large frying pan over a medium-high heat and a medium frying pan or saucepan over a medium heat.
Put the pork into 1cm cubes and add to the large frying pan with the fennel seeds, paprika and a good sprinkle of salt and pepper. Stir regularly. You want it to blacken a little so don’t worry if it catches a bit.
Put one tablespoon of olive oil and the cumin seeds in the medium frying pan. Trim and slice the spring onions and then add them to the pan with the garlic. Stir in the beans with their juices and simmer.
Finely slice the chilli, lettuce and most of the top, leafy half of the coriander. Halve, destone, peel and chop the avocado. Chop the tomato. Toss all of this together and place on a platter or in a nice bowl. Stir a little chili sauce through the yoghurt.
Stir and season the beans to taste. Drizzle the salad with olive oil, lime juice and a little soy sauce. Toss together. Drain the fat from the pork pan. Stuff everything into the tacos and sprinkle with the remaining coriander leaves.
Serves 4… or 2 if you are really greedy.
I doubt that any of my attempts to make Mexican food are in any way authentic but they certainly are tasty and these quesedillas are in no way different.
Chorizo quesedillas with tomato and corn salsa
Adapted from Hello Fresh
1/3 cup chorizo, diced
4 flour tortillas
1/2 cup cheese
1 tin black beans
1 small tin sweetcorn
1 large red chilli
1 medium onion
1 large tomato
1 tablespoon smoked paprika
1 large bunch coriander
Peel the potato and cut into 1cm cubes. Cook in salted boiling water for 10 minutes until soft.
While the potatoes are cooking finely chop the onion and the chilli (if you don’t want it super hot, discard the seeds). Roughly chop the coriander. Cut the tomato in half and remove the seeds.
Heat one tablespoon of olive oil in a large saucepan. Add all but one tablespoon of the onion, 3/4 of the chillli and all the chorizo. Cook over a medium heat for 5 minutes. Add the smoked paprika and cook for 1 minute longer.
Drain the potatoes but keep aside a tablespoon of the cooking water. Drain and rinse the black beans and add to the chorizo pan with the potatoes and the reserved cooking water. Season to taste with salt and pepper and stir in half the coriander. Remove from the heat.
Lay out the tortillas and divide the potato and chorizo mixture between them spreading on one side of the tortilla only. Grate over the cheese and fold over the tortillas to make half moons.
Heat a large frying pan with 1 tablespoon of olive oil and then fry the tortillas one at a time until they are golden brown on both sides.
To make the salsa, drain the corn and mix together with the diced tomato and remaining onion, chilli, tomato and coriander. Squeeze over the juice of half the lime, season with salt and pepper and mix well. Serve with the quesedillas and wedges from tge other half of the lime.
Serves 2 – 4, greed depending