Day 2: {Crispy Chicken and Pork Tacos with Sweet and Spicy Black Bean Sauce}

I trust Jamie Oliver, more than most people.Okay I’m kidding, but I do trust all of his recipes.They have yet to fail me.

His recipes are so packed with flavour, relatively healthy and not super complicated.

I got two of his cookbooks for Christmas, and my addiction has been growing ever since. These tacos are my favourite recipe yet and you will see why.They have so many dimensions of flavour with the sweet and spicy bean sauce and the crispy pork …yum.

 

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I ended up changing this recipe for a few reasons. One being I didn’t have enough leftover pork roast to make enough for my family so I added chicken and it was great!

This recipe was intended for using leftover from a pork roast. Don’t fret if you don’t have a pork roast lying around 😉 you can use chicken, beef or you could do  it vegetarian style with no meat ( believe me the bean sauce is that good)!

So moral of the story this recipe is good. My brother said “I’m going to eat these until I die.” Uh that’s a good thing right?

 

 

Ingredients

1 green bell pepper

1 large red onion

1 fresh chile

1 pinch of ground clove

2 tablespoons red wine vinegar

optional : leftover pork drippings ( or use additional olive oil)

2 tablespoons Cajun Seasoning

2 x14 ounces of black beans

10 oz of leftover pork or a 2 cooked chicken breasts and 5oz of pork ( use what you have)

optional: leftover pork cracklins

1 teaspoon of sweet smoked ppaprika

12 taco shells/ soft tacos

ice berg lettuce

fat free plain yoghurt or sour cream

any additional toppings: cheese, salsa etc

Directions

1. Seed the pepper and peel the onion. Finely slice the pepper and HALF of the onion. You can use a food processor , mandolin, or a really sharp knife. Very finely slice the chile by hands they put them into  bowl with the grated cloves, vinegar and  a pinch of salt and pepper.Scrunch together with your hands and allow it to pickle while you make everything else.

2.Finely chop the remaining onion  and put it into a medium saucepan on a medium low heat, if you have leftover pork drippings if you don’t have pork drippings olive oil is fine , and the cajun seasoning. Fry for about 8 to 10 minutes, or until sweet and lightly golden.Then add the beans ( juice and all). Bring to a boil and mash slightly with a potato masher, then season to perfection and leave on low heat to simmer gently, but make sure it’s just for a couple of minutes so it doesn’t dry out.

3.Meanwhile cut the pork/ cooked chicken breast into 1/4 inch cubes and add in a pan with any leftover pork cracklins ( or just some butter). Cook on medium heat with some olive oil. Sprinkle with paprika and fry for 5-8 minutes, or until dark and crispy. Warm your tacos in the oven and shred the lettuce.

4. Then load up your tacos and don’t forget about that amazing pickled veg! It will be (one) of the best tacos you’ve ever had.

 

Slightly adapted from: ” Save with Jamie” crispy pork tacos

 

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Thanks for reading,

Sarah

 

 

 

 

 

 

 

 

 

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