Rock the Leftovers: Taco Edition

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One part of cooking I enjoy is the challenge of taking leftovers and making them new again. Working from home, I have the opportunity to make my own lunch, in my own kitchen, several times a week. That, paired with the fact that we regularly cook dinner together (and it’s usually awesome), means there are often leftovers in the fridge.

There’s something inside me that just disagrees with recreating the exact same meal two days in a row. Often I have separate elements of leftovers that I can rework. So, I do this. And I’ve decided to blog about it more.

On Friday I decided it was the night for tacos. I made three different fillings: spicy pepper mix with onions, basil-lime sauteed mushrooms, and saucy tomato sausages with roasted garlic. Plus I made a yellow heirloom tomato-jalapeno pico de gallo (with some heat), guacamole, red cabbage slaw, lots of chopped green onion and fresh cilantro. So basically a sweet spread. So good I didn’t even really take photos. I just settled in and ate.

On Saturday I was solo and planning to rock my leftovers with a brunch creation. That I did. I made a double-layered Mexican brunch tostada of sorts. Okay, so it’s not THAT different from the tacos — but it was very delicious.

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First layer: masa corn tortilla, spicy pepper and basil-lime mushroom mix, fried egg, crumbled Ran-Cher Acres goat cheese, chopped green onion. Second layer: another tortilla topped with sunny-side up (runny) fried egg, a bit more cheese and green onion, fresh cilantro. Accompaniments: guacamole and pico. Side dish: red cabbage slaw. A big glass of OJ.

Brunch happiness.

Red cabbage slaw.

Red cabbage slaw.

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