A quesadilla to vex and delight.

Last night I made indifferent fajitas. Nothing too flash – a basic spice paste, spinach, beef cooked in beer. They fell a little flat – most likely the bitterness from overcooked spinach, and the need for tomato. The core idea bears repeating though – crap beef, ultra fine-sliced, brutally browned, and de-glazed with then cooked in not-particularly-special ale for an hour or so, maybe with a handful of mirepoix accoutrements tossed in. This will produce a caricature-mexican standard mess of crumbly delicious meat and tasty stock as a base for something casual like quesadillas, or you could re-fry with boiled potato and green peppers, and cram it all up some enchiladas with loads of cumin. But this really isn’t the point.The point is that I had leftover corn tortillas and feta cheese which required attention. The point is that I just had something utterly fucking stupid for lunch, and it was fantastic. Here’s how it goes: Flash fry finely sliced onions, plenty of garlic, and at least one of those long red chillies, also sliced. Toss through some cumin seeds, and (bear with me) a few dollops of rillettes. When it’s all amalgamated, use it as quesadilla filling, with lashings of feta. Marvellous. Eye-poppingly eclectic, but marvellous.