We had 10 boys for dinner on Sunday, I had about 5½ lbs. of flat iron steak that I marinated for fajitas. I also sautéed 3 large sweet onions, 3 bell peppers, and 3 poblano peppers. I was planning on using the leftovers to make steak wraps for dinner today. Only 1 problem with the plan, after dinner the meat was gone. No one was hungry, but my Tuesday plans were shot.
I still had peppers and onions, along with my baked black beans and tomatillo guacamole. So when I finally got to think about what to do for dinner when I got in my car today, I really wanted to figure out how to use it. I thought, I’ll just do soft tacos, it’s easy. When I called my husband, he suggested I look for chorizo and my plan took form.
I picked up chorizo and thin center cut pork chops, and I set to work dicing the chops. There isn’t much fat on these, but I removed it anyway.
First I browned the chorizo, and it released beautiful, flavorful oil into my pan.
When it was done I set that with the chorizo until everyone was ready to eat. Tuesdays my older son is working and my younger son is training for lacrosse, so only my husband and I eat together. On a good note this meant I had the time to reheat in my skillet rather than the microwave (ok for lunches, but I prefer not to use).
My boys ate individually and for each of them I prepped all in the skillet and used the stove to heat the tortillas.
It was similar for my husband and me; we used both the corn and flour tortillas.
Delicious, and no wasted food.