Barbecued shredded pork with corn crepes and avocado salsa

Yield: 8 Servings

Measure Ingredient
¼ cup Corn flour
¼ cup All-purpose flour
2 teaspoons Sugar
¼ teaspoon Kosher salt
1 Egg
¾ cup Milk
2 tablespoons Unsalted butter; melted
2 tablespoons Minced chives
2 cups Barbecue sauce (separate recipe)
4 cups Shredded cooked pork
½ cup Minced white onion (about 1/2 medium onion)
2 tablespoons Lime juice; more to taste
1 medium Tomato
2 Medium; ripe avocados
1 Serrano chilies (according to taste), finely minced (up to 2)
2 tablespoons Chopped cilantro
Kosher salt to taste
¾ cup Chili sauce (bottled)
⅓ cup Molasses
3 tablespoons Soy sauce
1 tablespoon Dijon mustard
1 Clove garlic; crushed
3 tablespoons Lemon juice
⅓ cup Chicken stock
¼ cup Water
1 teaspoon Tabasco sauce
1 teaspoon Kosher salt
2 teaspoons Worcestershire sauce
¼ teaspoon Chili flakes
½ Anaheim chili; seeded and cut into 1-inch pieces
½ 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 ¼-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into ½-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 ½ hour before serving.

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. Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@...> on Sep 24, 1997

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