Growing up in SoCal, my family liked to eat out at restaurants every few weeks to try something new. We gravitated towards Mexican and various Asian restaurants when not frequenting Fuddrucker's, the greatest hamburger chain in the West. (The only place you can order a burger and top it with pico de gallo that I know of.)
Of course, being a stable, working family we also enjoyed cooking meals in between restaurant trips to save money. Over the years I developed a taste for foods that combine both Asian and Mexican styles, as did many others in the area. This combination has come to be known as "LA Fusion", often combining Mexican cheeses and peppers with Asian spices and sauces over beef, chicken or pork. And yes, very often this is served in the form of a burrito or tacos.
I'll give an example with something I made recently along these lines.
Shopping briefly in the market I picked up some pork small in stir fry cuts, enough for 3 burritos was under $3 amazingly. When it comes to the meat portion of the dish, it is best to play the market, you may be surprised at the deals you can find when you expand your options. I also bought a shallot, a red bell pepper, a jalapeño and a tomato.
To supplement, I already had at home some tortillas, sour cream, safflower oil, chili garlic sauce, soy sauce, fish sauce, cumin and a nice salt and pepper blend with a hint of other herbs.
The pork was sauteed in oil in a large cast iron pan, as I don't have a gas range to make use of a wok. This resulted in a lot of moisture staying in the pan as the pork cuts cooked, which ultimately dried out the pork a bit in the end. Once the water was out I quickly seared the pork bits on one side and removed them from the pan. They were a bit chewy but delicious. What I needed to balance it out was a good sauce to help rehydrate the pork while it was being eaten.
While I thought about that I set about sautéing the shallots and peppers. This was a little tricky as pepper and shallots cook at different rates and I had very limited space on the range. I set up a smaller cast iron to do most of red bell pieces while I cleaned up the large pan again. Once the remaining vegetables were happily cooking I popped open the fridge to concoct a delicious sauce.
After I checked the sour cream to make sure it wasn't expired I heaped 3 fork loads into a small bowl and squirted 3 blobs of chili garlic sauce into it. Mixing turned it a very light pink, to which I added maybe a teaspoon of soy sauce and 2 drops of fish sauce. Be careful with the fish sauce guys, one bottle should last you a year at minimum, and it doesn't spoil so no need to use it up. Mixing again turned it a strange light brown pink, but it tasted subtly delicious.
While I heated up the tortillas I turned my attention to the pork, seasoning it with salt and pepper and a dash of cumin. The tortillas were lightly coated with the sour cream mix, loaded with pork and vegetables (including the tomato cut fresh into bits) and then topped with another dollop of spiced cream before being tightly rolled up.
The result was a delicious burrito that although it was a little bit of work to chew through was so rich in flavor I still ate the whole thing.
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