If you’re on a tight food budget, minimizing waste is important. The dishes below are re-imaginings or by-products of previous dishes.
I occasionally bake sourdough breads but, in the meantime, I store the sourdough starter in my fridge. It’s fed only once a week the minimal amounts to keep it going. Nevertheless, it DOES accumulate so, every 6-8 weeks, I make a batch of flour tortillas, leaving only enough starter behind to keep the culture going. The tortillas freeze well and make great wraps for sandwiches and crusts for individual pizzas. And you can flavour them with various dried herbs, pureed spinach, finely minced sun-dried tomatoes and pastes like pesto, tomato paste, chipotle in adobo and even, cocoa powder.
I happened to run across the last of a tub of gochujang (Korean chili paste) in my fridge recently so I added two rounded teaspoons to a batch of the tortilla dough for a mild spicy flavor and pretty orange colour.
Gochujang Sourdough Flour Tortillas
My duck ragu was delicious but I wondered if I could use it in another interesting way, similar to the way I used pulled pork, combined with barbecue sauce, as a topping for flour tortilla pizzas. But I didn’t WANT pizzas. A Mexican tortilla stack came to mind even though tostadas or corn tortillas are usually used for that. I ended up with something that was delicious and let me clear out more items from the fridge (an avocado that was past its prime) and a scant cup of home made refried beans from the freezer. Monterey Jack cheese, recently bought on sale, was shredded and added to the creation. The rest of the cheese, ungrated, was bagged, labelled and dated, and tossed in the freezer.
Shredded Duck Tortilla Stack with Salsa Rice
Shredded Duck Tortilla Stack – serves 2 or 3
3 7-8 inch diameter flour tortillas (bought or home made, regular or sourdough)
1/4 cup shredded duck ragu
1 cup refried beans
1/4 -1/3 cup grated Monterey Jack cheese
2 tbsp sour cream
diced avocado and green onion sliced on the diagonal, for garnish
Preheat the oven to 350 degrees Fahrenheit.
Line a pie dish with a sheet of aluminum foil large enough to wrap around your tortilla stack.
Spread half of the refried beans on two of the flour tortillas, spread one tablespoon of sour cream over each stack and then top with half of the duck ragu. Sprinkle a tablespoon or so of grated Monterey Jack cheese over the top.
Place one of the stacks in the prepared pie dish and then place the other stack on top of the first. Top with the last flour tortilla and wrap the aluminum foil around the stack. Bake in the oven for half an hour.
Take the pie dish out of the oven, unwrap and top the tortilla stack with the rest of the grated cheese. Return to the oven and bake uncovered until the cheese melts and is bubbly.
Remove from the oven, cut into desired serving portions, top with the diced avocado and sliced green onions and serve with Mexican rice and salad for a complete meal.
Duck Crackling Croutons
When I made the duck ragu, I removed the thick, fatty skin from the breast, and wrapped it up and then refrigerated it. Since I had the oven on today, I cut the skin into strips about 1 1/2 inches wide, made shallow cross-hatched cuts across the surface of the skin for easy drainage of the rendered fat, and placed the strips of skin on a baking dish. Then I put them in the oven (350 deg F) along with my tortilla stack. Periodically, I drained off the melted fat and, when the strips were nice and crunchy, I removed the baking dish from the oven and let the duck crackling strips cool. Then I diced them and sprinkled them on a Caesar salad in place of croutons.
Caesar Salad with Duck Crackling Croutons