Hungaro-Mexican Fusion Food

There’s a running joke through Alan Davies’ radio show about the new Mexi-Welsh pizza.  Refried beans and leek.  Dinner today, though, was a superb fusion of Hungarian street food and Mexican pulled pork.

Last night, y’see, we had Chilirio – Mexican pulled pork.  As Mexican pork dishes go, this one flies past and is really simple!  For a kid-friendly Mexican meal, this one’s absolutely ideal as there’s virtually no heat in an Ancho, it’s all flavour.

Take about a kilo of pork, cut it into 5cm cubes, salt it and put it in a pan.  Just cover with boiling water and put on a low simmer, barely boiling, for roughly 90 minutes – until the water has all evaporated.  Remove the pork from the pan and shred it.

Meanwhile, take a handful of de-seeded dried Ancho chillies and soak in just-boiled water for 10 minutes.  Put 90ml cider vinegar, 175ml cold water, a roughly-chopped white onion and a few cloves of garlic into a blender.  Blitz that, add the Anchos and keep pureeing until it’s smooth.

Put 25g lard into the pan the pork was in, add the chilli sauce from the pan and cook it for about 5 minutes.  Add the pork back into the pan, add another 25g lard and cook for about half an hour.

While that’s doing it’s final cook off, I did some rice and beans following Jamie Oliver’s recipe from 30 Minute Meals.  Earlier in the day I’d done a quick salsa verde, minus the chillies.  Leftovers from this meal to be mixed together and served with chips and soft bread rolls.

Bang that lot in wraps, maybe a smear of Chipotles en Adobo…  job’s a good’un.

Fast-forward to today and the Langos we had for lunch.  Hungarian fried bread, smothered with sour cream, cheese, a smidgeon of garlic and a sprinkle of pepper.  The last time we made these, we had to make a second batch very quickly.  So this time my good lady engaged the Kenwood and made a triple-sized batch…

But where, I hear you cry, is the fusion between fine Hungarian street-food…


and this wonderful Mexican pulled pork?


Well…  You take your Langos, add a smidge of garlic and a cover of sour cream, add a generous quantity of Chilorio, a sprinkle of cheese.  Maybe a dash of Tabasco, maybe a grate of chilli flakes…  Fold in half and devour.

I’d take photos, but there’s nothing left.

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