Barbecued Shredded Pork With Corn Crepes And Avocado Sals
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Barbecued Shredded Pork With Corn Crepes And Avocado Sals
  Pork    Corn    Crepes    Avocado  
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32942. Report a problem with this recipe.
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      Title: Barbecued shredded pork with corn crepes and avocado sals
 Categories: None
      Yield: 8 Servings
    1/4 c  Corn flour
    1/4 c  All-purpose flour
      2 ts Sugar
    1/4 ts Kosher salt
      1    Egg
    3/4 c  Milk
      2 tb Unsalted butter; melted
      2 tb Minced chives
      2 c  Barbecue sauce (separate
      4 c  Shredded cooked pork

MMMMM-----------------------AVOCADO SALSA----------------------------
    1/2 c  Minced white onion (about
           -1/2 medium onion)
      2 tb Lime juice; more to taste
      1 md Tomato
      2    Medium; ripe avocados
      1    Serrano chilies (according
           -to taste), finely minced
           -(up to 2)
      2 tb Chopped cilantro
           Kosher salt to taste

MMMMM-----------------------BARBECUE SAUCE----------------------------
    3/4 c  Chili sauce (bottled)
    1/3 c  Molasses
      3 tb Soy sauce
      1 tb Dijon mustard
      1    Clove garlic; crushed
      3 tb Lemon juice
    1/3 c  Chicken stock
    1/4 c  Water
      1 ts Tabasco sauce
      1 ts Kosher salt
      2 ts Worcestershire sauce
    1/4 ts Chili flakes
    1/2    Anaheim chili; seeded and
           -cut into 1-inch pieces
    1/2    Chiptole chili in adobo
           -sauce (canned)
  recipe from Bradley Ogden's Breakfast, Lunch & Dinner
  In a medium mixing bowl sift together the dry ingredients. In a
  separate bowl combine the egg, milk, and melted butter. Make a well
  in the dry ingredients and gradually beat in the egg mixture. Stir in
  the chives. Let the batter rest for 30 minutes before using.
  Heat a well-seasoned crepe pan over medium heat until almost smoking.
  Butter lightly and pour in about 2 tablespoons of batter, just enough
  to make a thin 5-inch crepe, tilting the pan to distribute the batter
  evenly. Bake until golden brown, cooking on one side only. Remove the
  crepe from the pan and continue with the remaining batter, stacking
  the warm crepes on a plate.
  Heat the barbecue sauce in a medium saucepan and add the shredded
  pork. Stir to coat the pork evenly with the sauce. Simmer gently for
  a few minutes to make sure the meat is heated through. Fold or roll
  the crepes around the filling. Top with any remaining barbecue sauce
  and serve the avocado salsa on the side.
  Avocado Salsa (makes 2 cups): In a medium-size bowl, mix the minced
  white onion and 2 tablespoons of the lime juice. Set aside while
  preparing the tomato and avocados. Core and cut the tomato into
  1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out
  the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado,
  minced chilies and cilantor to the onion mixture. Taste for seasoning
  and add salt, lime juice or minced chili as needed. Cover tightly
  with plastic wrap and let the salsa stand for about 1/2 hour before
  Barbecue Sauce (makes 2 cups): Combine all the ingredients in a
  heavy-bottomed saucepan and bring to a boil over high heat. Reduce
  heat to low and simmer 15 to 20 minutes. Remove from heat and put
  through a fine strainer. Refrigerate if not using immediately. Sauce
  will keep in regfrigerator for up to 4 days.

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Recipe ID 32942 (Apr 03, 2005)

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