The cabinet and freezer clean-out continues.

I tend to buy whole beef or pork loins, whole chickens, etc.  I have a couple of knives and know how to cut steaks or chops, quarter a chicken – whatever.  I portion-and-vacuum-pack everything with my food saver, and into the freezer, it goes.  I sometimes end up with a single thin chop, an end to a beef tenderloin, the odd piece of chicken here and there.  Things that on their own aren’t much use.  Victor always throws them into his sauce when he makes it, but I can buy more than he can cook!  I get tired of moving them around the freezer.  At some point, they all have to get used.

Tonight was that night.

I made beef, pork, and chicken tacos.

I took the reasonably-thawed meat and put it into a pot with half a bottle of Mojo Marinade (a real citrusy Cuban marinade) and a can of chipotle sauce.  Covered it and let it simmer for several hours.  I drained it, shredded it with two forks, and then put it into a dry skillet.  IAs it was heating, I added a can of chipotle sauce and it was ready.

Served it with fried corn tortillas for me and soft flour tortillas for Victor, along with guacamole, sour cream shredded iceberg lettuce, diced tomato, green onions, and shredded cheddar cheese.

And canned salad… I just made this one up to clear out some of the cabinets, as well…

Canned Salad

  • 1 can black beans, drained
  • 1 can white beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes, drained
  • 1 small jar pimentos, drained
  • 2 stalks celery, diced
  • 1/2 small red onion, diced
  • 3 green onions, sliced
  • 1 tsp Happy Hal’s Jalapeno Relish
  • 4 radishes, diced
  • 3 tbsp olive oil
  • 1/4 cup malt vinegar
  • 1/2 cup chopped parsley
  • 1/4 cup chopped cilantro
  • salt and pepper, to taste.

Mix, chill, and eat!

It’s really colorful and really went well with dinner, tonight.

And, in keeping with my clean-out mode, tomorrow night’s dinner is going to be sloppy joe’s made with tonight’s leftover meat.

Eating weird and loving it!