My Motto is to cook ONCE eat TWICE! So next time you cook a roast, cook two! Yes, cook two then chop and freeze one.
This means you can get a similar result to a slow cooked, pulled pork or lamb when you cook it up later. Add more chicken broth to make it a sloppier mix, or keep it drier if it’s going in a wrap or taco.
You can add what ever veggies you like or keep it simple for that quick feed at the end of the week or weekend. While the mix is brewing away, chop all your salad bits on a large board for everyone to help themselves. It’s a great family meal.
I often blitz a heap of veggies in the food processor, to get them nice and fine, then fry them off well. You’ll need to cook them for longer if you’re doing this so all the flavours soak in. If you don’t, I guarantee you will get complaints from the troops as it can taste a little too much like veggies 😂. You may also need tor add more salt if you’ve bulked it out with extra veg.
Mexican flavours are always a winner in our house and we love piling up the salads with all those spicy flavours. You can even make your own salsa quick and easy while everything is bubbling away. Try using natural yoghurt instead of sour cream, unless you can find one that is organic and no added weird stuff (check the ingredients).
No more packet seasoning mix or or store bought salsa means you know exactly what you’re putting in your body and reducing inflammation instead of adding to it. I even have a back up of broth powder for when I’m out of my own.
Check out my salsa recipe and try it next time you make have Mexicana!
- 4-6 serves
- 1 kilogram leftover roast pork or lamb
- 2 tspn smoked or sweet paprika
- 2 tspn ground cumin
- 1 -2 tspn Seaweed Salt (to taste)
- 1 -2 tbspn tomato paste or tinned tomatoes
- chicken broth or broth powder to right consistency
- blitzed veggies, onion, garlic, chilli, kidney beans, black beans
- Dice up the leftover meat and fry off in a pan or large pot
- Add the remaining ingredients except the broth
- Heat through and turn temperature down to a gentle simmer
- As the meat starts to soften, shred it with a fork.
- Add enough broth until you get the consistency you’re after and to help loosen the meat.
- If you like it saucy then add more and adjust salt to taste
- Serve with slaw, guacamole, my Spicy Salsa and black rice or make it into a wrap!