As part of the Eat Out at Home Challenge, Bill and I have been experimenting with some different Mexican flavors. After mixing up a batch of homemade 50/50 Wheat Tortillas, I grabbed some cooked Boston Butt (pork roast) from the freezer.
I love the flavor of Mexican barbecue sauce but I honestly have no idea what is in it or where to even begin guessing. As the meat defrosted in the microwave, I added barbecue sauce, cocoa powder, and cumin to a sauce pan. When the pork was heated, I shredded it with two forks and stirred it into the sauce, allowing it to simmer for about ten minutes.
Meanwhile, I prepared the warm black bean and spinach salad. This salad is super simple, and you can use fresh or (thawed) frozen spinach.
Frugal tip: When I have spinach starting to wilt but not yet rotten, I will stuff it into a freezer bag and place it in the freezer until needed. This works perfectly for a recipe requiring spinach that will end up cooked.
As I worked at the stove, I talked Bill through making his very first guacamole.
When we sat down for our meal, I felt as it we had visited a fine Mexican restaurant. Dinner was delicious and… dare I say it… better than anything at our favorite Hacienda.
Free Diligence Lesson
Subscribe and receive my free diligence lesson plan with printable wall pages by email.