Ingredients
Jalapeno Corn Flat Bread:
- 2 1/4 cups bread flour
- 3/4 cup masa harina (or any comparable corn flour)
- 1 1/2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 tablespoons honey
- About 1 1/4 cups water, room temperature
- 1 jalapeno grilled with top on, skinned and seeded, coarsely chopped
- Oil, for coating dough
BBQ Sauce:
- Oil, for pan
- 1 medium yellow onion, diced
- 3 cloves garlic chopped
- 1 small jalapeno, seeded and diced
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 (20-ounce) bottle tomato ketchup, or combination tomato paste and sauce
- 1/3 cup brown sugar
- 1/4 cup molasses or cane syrup
- 2 tablespoons white vinegar, plus more to adjust acidity
- Hot sauce, to taste (recommended: Crystal)
- 1 (12-ounce) bottle dark beer
Slaw:
- 1 small head green cabbage, shredded
- 1 to 2 medium carrots, grated
- 1 bunch green onions, coarsely chopped
- 1 small bell pepper, coarsely chopped
- 1 small bunch parsley, leaves coarsely chopped
For the Dressing:
- 1 cup mayonnaise (preferably homemade)
- 1/4 cup coarse ground mustard
- 1/4 cup brown sugar
- 2 medium cloves garlic, thinly sliced
- 3 tablespoons apple cider vinegar, plus more to adjust acidity
- 1 teaspoon celery seeds
- Salt and fresh ground black pepper
Rub:
- 1/2 cup chili powder (preferably ancho)
- 1/2 cup smoked paprika
- 3 tablespoons ground cumin
- 2 tablespoons dark brown sugar
- 1 tablespoon cayenne pepper (adjust to personal preference)
- 1 tablespoon salt, taste for level
- Freshly ground black pepper
Pork:
- 1 (1 1/2-pound) pork shoulder steak, no more than 3/4-inch thick, not trimmed
Directions
For the flat bread:
Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
Heat grill to medium.
Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.
For the BBQ Sauce:
Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.
Cook's Note: This sauce will keep for 10 days covered and refrigerated.
For the slaw:
Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
For the dressing:
Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
For the pork:
Preheat charcoal grill over high heat.
Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.
Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.
To Make the Sandwich:
Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By luvufnchefs
SE, Idaho
on May 15, 2011
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very very time consuming - I started at 10:30a.m. and making this meal all by myself along with a side dish took me til 5:00p.m, I'm exhausted but satisfied. My most favorite part of this meal is the slaw!! WOW!!! I made the slaw as written, it makes a lot. I doubled the rub and sauce because I needed to feed more than four people and had a little more than 3 pounds of meat but one recipe would have been enough. I now have two bottles of sauce that I'm going to freeze and the rub I'll try to use in the next couple of weeks but was not fond of the rub. I'm just not a fan of dry rubs and this one had way too much cumin. Next time I'll skip the dry rub and just use the sauce. The fry bread oh my gosh!!! How absolutely wonderful and easy, I had no trouble with it raising and had so much fun making it. (I doubled this receipe as well The slaw & bread are the stars of this show. The portions are a little off but that also has to do with personal taste. THANKS SO MUCH FOR SHARING.
By Cobra Pilot
on January 05, 2011
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Tasty? Yes! This was a family team effort, each working on their A game. It really is good. We will make this each year, probably in the summer when we can cook for a full day and enjoy one another in the kitchen and at the table.
By cocotel_12925489
yellowknife
on June 10, 2010
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Hi Laura,
A few things could have gone wrong with your flatbread not rising:
1 Yeast that you used is old.
2 Yeast too cold - by that, I mean that if you are storing it in the fridge to maintain its freshness, if you are using it right out of the fridge instead of letting it come to room temp could cause the rising action to fail.
3 Not warm enough where you left it to rise. I am lucky in that the oven we have has a "proof" setting on it, which brings the oven to the perfect temp for bread to rise or 'proof'.
4 Water was too hot or too cold that you used and you either killed the yeast or did not give it enough warmth to get it going! If memory serves, the water (or in some bread recipes, milk should be around 105 F. I could be wrong on this temp but I think that's the magic number, give or take a few degrees.
I haven't tried this recipe yet but I just printed it off and tomorrow I am giving it a whirl! I saw the episode where they made this and was impressed. I do not eat pork so will maybe make some sort of shredded chicken concoction to put on the flatbread. Good luck with your next batch of flatbread, I hope my suggestions are useful.
Read all 7 reviews