Korean-Tex-Mex Fusion Food?

Fusion food has become increasingly popular in recent years and for good reason. Sometimes the mix of food from two, or more, cultures can create a dish that is well worth eating. A couple of my favorite Korean ‘plus’ recipes are those that use a Korean main ingredient mixed with my local food. The other reason is that these two recipes in particular utilize leftovers, and my bumper crop of homegrown tomatoes in the salsa.

The first recipe is a wrap because I serve it cold, but it can easily be adapted to being served hot if you place the guacamole, sour cream and salsa on the side instead of inside the tortilla. I use leftover Marinated Spicy Pork as my main ingredient. I do also make the pork specifically for this recipe if I’m expecting guests, and I allow them to create their own wraps.

Cut various colored peppers into slices, place in a pan, on medium high heat, that has been lightly coated with oil. Fry, turning to make sure they don’t burn, until slightly softened. Let cool.

Cut up 1 onion into strips and cook in a lightly oiled pan. I used some leftover red onion, but since it loses it’s color when cooked it isn’t necessary. Let cool.

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Gather ingredients. Grated cheese, guacamole, cold Marinated Spicy Pork, pepper mix, onions, sour cream and salsa.(I use homemade salsa, but bottled salsa will do fine.)

Add ingredients in the proportions you prefer, being careful not to overload it, which I tend to do.

I don’t ‘wrap’ mine with the folded over ends that stop it all falling out, because I dislike the multiple layers of tortilla it creates for those last few bites. I usually just use a paper towel to hold everything in until I can get down to that last bite.

 

The other recipe is very similar, being Quesadillas. It uses the same ingredients just put together in a slightly different way. I make these as a snack for when I’m watching Kdramas on TV.

Cut the Marinated Spicy Pork up into small pieces. Place on a tortilla along with salsa.

Add peppers and onions.

Sprinkle with a decent amount of grated cheese. You want enough cheese to melt and hold everything together.  Place second tortilla on top and lightly press together.

Carefully place into a pan that has been lightly oiled and heated. Cook on both sides until lightly brown and the cheese has melted. Cook slightly longer for a crisper crust.

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Cut into sections, being careful because the cheese will be very hot. Serve with guacamole and sour cream.

 

Have a great day everyone.

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