Tonight we made this Chinese style meat pocket called " 牛肉夹馍”, which pronounced " Niu rou jia mo" This is my simple version.
2-3 lb. beef roast
2 tbsp Ying's Xinjiang Dry Rub, divided (available at Mariano's)
3-4 Jalapenos, chopped
1/2 cup chopped red onion
1/4 cup chopped cilantro
3 cups all purpose flour
1/2 tsp salt
2 tsp yeast
1 1/2 cups warm water
1. Rub 1 tablespoon Ying's Xinjiang Dry Rub on both sides of the roast and place it in a baking dish.
2. Add 1/2 water and bake it in the oven at 350 degree for 1 1/2 hours or until tender.
3. While the meat is baking, combine the first three bread pocket ingredients in a mixing bowl, add water, a little at a time, mix it into dough. Kneed it until smooth.
4. Let it rest for about 30 minutes or until the dough double in size. ( You can make it in a bread machine on dough setting)
5. Kneed the dough again until smooth.
6. Divide the dough into 8 even pieces. Take a piece, roll it into a oblong shape, then into a round, about 1/4 inch thickness (See sequence below).
7. Heat a skillet over low heat, place bread pocket in a single layer. Pan fry them 5- 7 minutes each side slightly seared until light brown.
8. After cooling slightly, slice each bread open to create a pocket, but do not cut all the way through.
9. Remove roast from the baking dish and dice.
10. Heat oil in a pan or skillet over medium heat, saute chopped red onion and jalapenos.
11. Add the remaining Ying's Xinjiang Dry Rub and stir for a few seconds.
12. Add diced beef and stir for 1 minute, finally stir in cilantro.
13. Stuff the pocket with the meat filling. Delicious!
You can even top it with some Ying's Yum Yum Sauce.
P.S. If you don't want to make the pocket, you can use wraps instead.