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Pork Taco Pocket

I had the left over Chipotle Pork & Bacon. Seemed like it would go great in one of my taco pockets. And yes, it did!

Lunch was Chicken & Chickpea Stew

Start with a little cabbage and radish slaw to go on top. Cabbage lasts so long, and can be used fresh or cooked. Radishes too. Proper storage is everything.
Thinly shaved cabbage, lime, dried cilantro.
Gently massage the lime into the cabbage, set aside to marinade while prepping the rest.
Grate a loose cup of co-jack cheese. Have some beans, and the pork ready. Some of the cheese will be for the beans as well.
Fold a large tortilla into quarters, slice one fold to the center. You want the slice to be pretty precisely centered.
Place two piles of cheese in both upper quadrants. Fold the dry pocket over first, then the two cheesy folds. That puts the cheese on the outside of both sides.
Butter the outside of the pocket. Like you would a grilled cheese. Heat over medium low heat.
Heat the beans with a pat of butter and a bit of tobasco or other hot sauce. Gently mash some of the beans.
Flip the pocket a couple times. Getting the outside crispy and golden and the inside cheesy and gooey.
Heat the pork a minute or so in the micro, sprinkle the remaining cheese over the beans and melt for 15-20 seconds.
Remove the taco pocket from the pan. See how there is a dry pocket ready to hold all the good stuff surrounded by gooey cheese.
Fill the pocket with the pork.
Top with slaw, radishes, salsa & ‘sour cream’ (yogurt)
Extra salsa for dipping or scooping in. Side of beans.
Nothing falling out the bottom!!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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