Pork with Masa Pancakes

Something Extra
Fall 2015

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Explore Fall flavors with our latest edition of Something Extra!


Pork with Masa Pancakes

Pork with Masa Pancakes
1 lb. Swift Premium Chili Lime Dry Rubbed Pork Brisket (in our Meat Dept.)
1 cup Raley's California Fire Roasted Salsa

Tomato Jam:
1 (14.5- oz.) can Raley's Fire-Roasted Diced Tomatoes
1/4 cup Raley's Sugar
2 tbsp. wine vinegar
1/4 tsp. Raley's Alderwood Smoked Sea Salt

1 cup masa (corn flour)
1/2 cup Raley's Flour
1 tsp. Mexican seasoning
1 tsp. baking powder
1/2 tsp. garlic salt
1/2 tsp. baking soda
1¾ cups Bayview Farms Milk
1 cup thickly shredded sharp Cheddar cheese
3 tbsp. minced pickled jalapeño peppers
4 Raley's eggs
Butter for skillet

Prep: 20 minutes, Cook: 1½ hours, Serves: 4

1. Grill pork over high heat for a few minutes on each side to lightly char. Transfer to a large piece of heavy-duty foil and pour salsa over the top. Fold in top and sides to enclose, leaving room for air to circulate. Cook over low heat for 1 hour and 20 minutes or until pork shreds easily with a fork.

2. To prepare Tomato Jam, cook all ingredients in a small saucepan over medium-low heat for 20 minutes, stirring frequently.

3. To prepare pancakes, stir together all ingredients in a medium bowl. Pour a few tablespoons of batter into a hot buttered skillet, working in batches. Cook for a few minutes on each side or until golden brown.

4. Top pancakes with shredded pork and serve with Tomato Jam.

Nutritional Information:
664 calories, 46 g protein, 26 g total fat (13 g sat.), 64 g carbohydrate, 3 g fiber, 24 g sugar, 267 mg cholesterol, 1976 mg sodium, 18 points


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