Monday, March 15, 2010

Leftover Tacos

We had tacos for dinner the other night, using up bits and pieces of leftovers: pork tenderloin from the weekend, and both black beans and reduced-fat sour cream from that brownie fiasco. I mixed the beans with the dregs of a bag of frozen corn and concocted a kind of warm salsa, seasoning it with cumin and both jalapeno and ancho chile powders. Three wilting scallions were also called into action that evening, as was a fresh avocado, TJ's Chipotle salsa, and some whole wheat tortillas.

As we were eating, Mr Minx remarked that he would have liked to know about doing something like this in his bachelor days, but back then, a "taco" to him involved one of those nasty u-shaped hard-shell things that come in a yellow box, filled with ground beef mixed with ultra-salty packaged seasoning. He knew of flour tortillas, of course, but never thought to use them at home for anything. They seemed to be the jurisdiction of restaurants specializing in fajitas and burritos. Now we eat flour tortillas all the time - usually filled with whatever might be hanging around in the fridge.

Long have I toyed with the idea of writing a cookbook on using leftovers creatively. There's no need to eat three-day-old pork tenderloin with the same sauce and sides it was served with originally! Use it in pasta sauce, or on pizza, tacos.

Would anyone be interested in my book, should I ever write it?