This is about cooking something that will be used as two different meals, not about making the best use of leftovers.
I bought a load of pork shoulder steaks and marinated them in a mixture of chipotle chilli powder, honey, wine vinegar, salt, pepper, piri piri sauce, tomato ketchup and smoky barbecue ketchup for 24 hours.
I then roasted these and served some of them with rice and gungo peas and salad.
The remaining steaks I saved with the cooking liquid.
The second dish was pork enchiladas, made with the chopped barbecue pork steaks in corn tortillas and with a sauce made from the saved cooking liquid, together with some sautéed onion, garlic and chilli and tomato passata. Topped with cheese, this was baked in the oven and served with jalapeños, the rest of the rice and peas and an avocado and tomato salad.
Two quite different but equally tasty meals!
Well, maybe an enchilada or maybe something else. As I wrote before, I am never sure what to call these things.
Anyway, the filling is cubes of cod cooked in a spicy tomato sauce and served in wheat tortillas and garnished with a salad of shredded Cos lettuce and green coriander, chilli sauce and pickled jalapeño peppers.
The sauce was just some chopped and seeded tomato and diced onion simmered in a tiny amount of olive oil, with chopped parsley and coriander, a chopped green chilli, some Ancho chilli powder, a chopped piece of soaked dried pasilla chilli, salt, pepper and lemon juice, plus some of the rusty-coloured chilli soaking water.
The wine for this meal was a Marques de Calatrava 100% tempranillo rosado from La Mancha. It is a big fruity rosé wine, strong enough to stand up to the chilli spice flavours of the salsa but with some lovely ripe strawberry flavours. The wine was from Waitrose, but they don’t seem to have it listed on their website.
This is such a simple tasty brunch dish or a nice supper too.
I think that there are lots of versions of this but I like to use a warmed wheat flour tortilla (sometimes a corn one that has been fried in some oil till it crisps up) which I spread with a spicy tomato salsa (it really does need some chilli heat) and I top this off with a couple of fried eggs and slices of fried chorizo. I like to drizzle some of the orangey-red chorizo oil over the eggs and also add a few slices of pickled jalapeño peppers.
You can serve some refried beans on the side if you like or you could also leave out the chorizo for a vegetarian version.