Recipe - Barbecued Shredded Pork With Corn Crepes And Avocado Salsa

One fourth cup Corn flour
One fourth cup Allpurpose flour
2 teaspoon Sugar
One fourth teaspoon Kosher salt
1 Egg
Three fourths cup Milk
2 tablespoon Unsalted butter; melted
2 tablespoon Minced chives
2 cup Barbecue sauce (separate
recipe)
4 cup Shredded cooked pork

AVOCADO SALSA
One half cup Minced white onion (about
One half medium onion)
2 tablespoon Lime juice; more to taste
1 md Tomato
2 Medium; ripe avocados
1 Serrano chilies (according
to taste), finely minced
(up to 2)
2 tablespoon Chopped cilantro
Kosher salt to taste

BARBECUE SAUCE
Three fourths cup Chili sauce (bottled)
1/3 cup Molasses
3 tablespoon Soy sauce
1 tablespoon Dijon mustard
1 Clove garlic; crushed
3 tablespoon Lemon juice
1/3 cup Chicken stock
One fourth cup Water
1 teaspoon Tabasco sauce
1 teaspoon Kosher salt
2 teaspoon Worcestershire sauce
One fourth teaspoon Chili flakes
One half Anaheim chili; seeded and
cut into 1inch pieces
One half 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 wellseasoned crepe pan over medium heat until almost smoking.
Butter lightly and pour in about 2 tablespoons of batter, just enough to
make a thin 5inch 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 mediumsize 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 1/4inch dice. Cut the
avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into
1/2inch 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 One half hour before serving.

Barbecue Sauce (makes 2 cups): Combine all the ingredients in a
heavybottomed 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 CHILEHEADS DIGEST V4 #134 by Judy Howle howle@ebicom.net on
Sep 24, 1997