I was a massive glutton yesterday. I had what seemed like the universe’s biggest roast dinner for lunch and nothing but jam sponge and custard for my tea and despite being so full I could barely move, immediately started considering what to do with the leftover meat.
Some of it went into A Man’s sandwich (dubbed “definitely within the top 2 sandwiches I’ve ever eaten”) for lunch at work today, along with the leftover mushroom stuffing and some lettuce. The rest I decided to make into yummy burritos/fajitas/something Mexican. Does anyone know the difference between the two? Because I have no clue. They’re both stuff in a tortilla, and that’s the important thing.
I love how fajitas are communal food. You bring everything to the table in bowls, people choose what they want and leave what they don’t, and chat to one another. Not to mention the fact that the combination of of spiced meat, meltingly soft onions and crunchy salad is one of my absolute favourite things to eat. Yum! It looks like there are tons of ingredients here, but most of them are the spices I used, which are infinitely interchangeable – use whatever is your favourite, or a pre-mixed blend if you prefer. You can use this method for cooking steak (rather than leftover meat), pork, chicken or veggies – lots of peppers, courgettes and butternut squash are a good combination for a veggie version.
What’s your favourite food? Are you a spice-head or do you like it more mellow? And does anybody know the difference between a fajita and a burrito?!
Leftover Beef Burritos with Homemade Guacamole
Cold roast beef, shredded into fine strips
1 onion, cut into fine slices
Green pepper, cut into fine slices
1 fat clove garlic, finely chopped
1 tsp onion granules
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp Schwartz Cook Art Chilli Cocoa Bean Spice (don’t worry if you don’t have this – use 1/2 tsp ordinary cocoa powder instead)
1/2 tsp coriander seeds
2 tsp smoked paprika
1/2 tsp freshly grated nutmeg
Couple of twists from a chilli flake mill
1 tsp sugar
1 green chilli, finely chopped
Zest and juice of a lemon
For the Guacamole
Tomato, finely diced (optional – technically, guacamole should have tomato in, but I prefer it without. Add it if you like)
1 onion, finely diced
1 chilli, finely chopped
1 clove garlic, finely chopped
Zest and juice of a lime
Preferred side dishes and burrito fillings, to serve
- If your meat is very fatty, fry it on a low heat in a dry pan to render some of the fat out and pour it off. Remove the meat from the pan.
- Fry the onion, garlic and pepper, stirring occasionally. You want it to gain some colour, so start it on a medium-high heat, then turn it right down once the veg has started to brown. Keep stirring regularly until the onion is very soft and sweet. Switch the heat off once it is cooked. It could take a while, so do your other prep in the mean time.
- Place the beef in a bowl with all of the spices, sugar and lemon zest and juice and stir really well. If possible, leave this to marinade for a couple of hours.
- Cut the avocado in half and twist to separate the halves. Remove the flesh from the skin and mash until it is as soft as you like. Some people like their guacamole smooth, but I prefer mine with some texture. Stir in the onion. Purée the garlic and salt together with the flat side of a knife and stir into the avocado mix. Add the chilli a little at a time, tasting regularly, until the salsa is as spicy as you like it. Stir through the lime zest and juice, adjust the seasoning as necessary. Place the avocado stone into the bowl – for some reason, this helps to prevent the salsa from going brown.
- Prepare your other side dishes. My absolute favourite is very simply finely shredded white cabbage dressed with lemon juice. Other popular ones include grated cheese (we had edam), sour cream, tomato salsa, coleslaw, grated carrots, sliced peppers, rice, sweetcorn and finely sliced cucumber. Use whatever you fancy having with your meat.
- Warm the tortillas shortly before serving. Add the marinated beef to the fried onion and pepper and cook gently until warmed all through and sizzling. Serve immediately at the table so that everyone can help themselves.