1 small onion
1 large eggplant
2 cloves garlic
1/2 cup crushed tomatoes
1 cup hominy
fresh tomato salsa (recipe below)
olive or corn oil
queso fresco
salt and pepper
corn or flour tortillas
Peel and dice the eggplant. In a medium sized fry pan, cook the bacon to so that it's done but not too crispy. Remove the bacon from the pan and drain on a paper towel. If there is more than a tablespoon of grease in the pan, remove some. If your pan is dry without any bacon grease, then add a good drizzle of olive oil along with the diced onion and eggplant. Cook, tossing often, until both are tender and cooked. Add in the garlic, let that saute for a few minutes and then add in the crushed tomatoes. Cover the pan and let everything simmer for 5 minutes.
Place the eggplant mixture and the bacon in a small food processor, process a few times to blend it all together. Fill each tortilla with a spoon of the eggplant mixture, add in a spoon of hominy and a little queso fresco.
Wrap the burrito and place in shallow pan; you may need to warm the tortillas first to make them easier to wrap. Once you've made all of your burritos, place in a warm oven for about 15 minutes.
Serve with a spoon of the fresh salsa, crumbled queso fresco and a little extra crumbled bacon if desired.
Fresh Tomato Salsa
1 tomato, diced small
2 tablespoons minced red onion
2 tablespoons chopped parsley (or cilantro)
juice of 1 lime
Toss all the ingredients together in a bowl. Spoon over the burritos above.
bacon recipe courtesy of: Monique Costello, Fat and Happy, August 31, 2011
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