Peaches are in season in the Texas Hill Country, and they’re quite good this year. (The crop’s a little light, a late freeze zinged quite a few orchards.) If you buy them by the bushel, you need recipes that will take some of that juicy goodness and pair it up with other tasty ingredients. Like pulled pork, for instance.
Pulled pork is one of those great substances that can be eaten alone, warm from the oven, or in sandwiches or lots of other great dishes. Most folks don’t think of putting this slow-cooked ambrosia in burritos and wraps; well, now’s your chance!
Get a good recipe for pulled pork, like maybe from Emeril Lagasse. Start it the night before you want to make burritos, and once you’ve got the meat done, let it cool out and pull it all apart. Season with your favorite Tex-Mex spices and salsa; set aside. To make a wrap, take an extra-large tortilla, place a heaping helping of meat on it, and top with Peach and Banana Relish. Roll it up and enjoy!
Oh, you don’t have the Peach and Banana Relish? Here’s the stuff you need: 2 large peaches, stoned and cut into small pieces;2 bananas, peeled and cut into small pieces; 2 tablespoons orange jam; 1/4 cup chopped red onion; 1 tablespoon lime or lemon juice; 1-2 tablespoons chopped cilantro. Mix it all together and you’re done!
To make a burrito, put the meat in a large tortilla, add some chili or salsa (your choice), roll it up and heat it in the oven. When it’s hot through, plate it and top with the Relish. Serve with a side of avocado slices and you’ll have no trouble eating plenty of fresh peaches. (Do like me, though; stop after your third one. The pain’s not worth going for four.)
I’d give you our recipe for pulled pork, but I’m sure I’d not survive the disclosure; my wife and daughter consider that formula to be Burn-Before-Reading Top Secret Stuff….
Enjoy the (Peachy Tex-Mex) Heat!
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