Wednesday, January 04, 2012

Tex-MeXmas Casserole

Norwegian Christmas food made Mexican
After stocking food for three traditional Norwegian Christmas meals I am left with a phenomenal amount of leftovers. Pork rib, Christmas sausages and meatballs fill up my freezer and ready to be used in culinary experiments. The other day I did some serious fusion turning God Jul into Feliz Navidad. Yum, yum!!

When cooking, my biggest problem is not to describe what I do, but how much of what I chuck in my pans. I do not weigh or count any of my ingredients. I conduct improvised cooking by a philosophy easily described as taking a "a little bit of this, a little bit of that", and see what it all turns into. It usually end up terrific, but one major drawback is that none of my meals will ever taste the same.

But since this is a food blog, some kind of measurements are required, so for what it's worth my leftover Mexican feast was made from the following ingredients.

Tex-MeXmas Casserole (serves 4 HUNGRY people)

4-5 tbsp oil
Pork rib, Norwegian Christmas sausage and meatballs (or what leftovers you need to use)
2 small red onions, sliced
4-6 cloves of garlic, finely minced
2 tsp runny honey
2 cans of chili pinto beans in Mexican sauce
1 stock cube
40 cl (15 liquid oz) water
3 tbsp tomato paste
and
as much tabasco as you can take.
Instant Mexican - Chili beans with onions and garlic
Heat the oil, and brown sausage, rib and meatballs. Take it aside.

Fry onions and garlic in the oil, add honey and brown the onions. Add the beans, tomato paste, water and stock cube. Adjuste taste by adding sweetness or salt, but beware that there may be salt in your ingredients, so do remember to take that into account when seasoning.

I certainly needed additional sweetness. Instead of honey, I reached out for my small bottle of Creolo Classic Wing Marinade, hot sweet and slightly sour. Just what I needed.

Let it all simmer for 40-50 minutes for it to blend into a deliciously red stew.

Serve by itself, with bread, salad, rice, both or all, and do try a dollop of sour cream or creme fraiche as well on top.

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