Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

8 Servings

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Barbecued Shredded Pork with Corn Crepes and Avocado Salsa Ingredients

1/4 c Corn flour	Kosher salt to taste
1/4 c All-purpose flour	BARBECUE SAUCE
2 ts Sugar	3/4 c Chili sauce (bottled)
1/4 ts Kosher salt	1/3 c Molasses
1 Egg	3 tb Soy sauce
3/4 c Milk	1 tb Dijon mustard
2 tb Unsalted butter; melted	1 Clove garlic; crushed
2 tb Minced chives	3 tb Lemon juice
2 c Barbecue sauce (separate	1/3 c Chicken stock
4 c Shredded cooked pork	1/4 c Water
AVOCADO SALSA	1 ts Tabasco sauce
1/2 c Minced white onion (about	1 ts Kosher salt
2 tb Lime juice; more to taste	2 ts Worcestershire sauce
1 md Tomato	1/4 ts Chili flakes
2 Medium; ripe avocados	1/2 Anaheim chili; seeded and
1 Serrano chilies (according	1/2 Chiptole chili in adobo
2 tb Chopped cilantro

Instructions for Barbecued Shredded Pork with Corn Crepes and Avocado Salsa

recipe from Bradley Ogdens 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 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 on Sep 24, 1997

Main Ingredient: CornCuisine: Uncategorized