Sloppy Joes with a Mexican Flair! I made a batch of refried beans, but then I just wasn't feeling the burritos I had planned....I looked high and low for something involving RB's that wasn't just the typical stuff, then I found an idea seed and the recipe flowed out!!!
Corn Bread Shells:
1 cup flour(GF if needed, add 1/2 tsp xanthan gum if your mix doesn't include it)
3/4 cup cornmeal
3 TB sugar
1 1/2 TB baking powder
1/2 tsp salt
5 TB butter, softened
1 cup milk
1 lb ground pork(not pork sausage, just straight pork)
1/2 cup chopped onion
2 cloves garlic, minced
1 small jalapeño, seeded, chopped fine
2 green chiles, roasted, peeled, seeded and chopped(or 1 -4oz can)
3 TB chopped fresh cilantro
2 TB honey
2 TB fresh lime juice
1 TB cumin
1 TB Mexican oregano
1 tsp paprika(smoked is my preference)
salt and pepper to taste
1 1/2 cups refried beans (I used my homemade ones, if going from canned you can use the whole can which is closer to 2 cups)
1/2 cup water(depending on how thick your beans are, my homemade ones are pretty thick. If you use canned you may need less, just thin it to a good sloppy joe consistency)
In a bowl mix flour, cornmeal, baking powder, sugar and salt, cut in the softened butter until it resembles coarse gravel.
Whisk the egg with the milk then add that to the dry mixture. Mix until just combined.
Heat griddle to 325 and grease well. Scoop a generous 1/4 cup and gently spread it out to large pancake size. Allow to cook for 5-7 minutes.
Then flip gently, cook on the other side for 4-5 minutes.
Remove from griddle and keep warm.
Brown the ground pork with the onion, garlic and jalapeño.
When no pink remains add the green chiles, cilantro, lime, honey, cumin, oregano, paprika, salt and pepper. Mix well and allow to simmer for 2-3 minutes.
Add refried beans and water, mix well again and allow to simmer 5 minutes more.
Fill each corn bread shell with filling, top with cheese(I recommend pepper or monterrey jack) and any other toppings you desire(taco toppings fit well!) and enjoy!