Tex-Mex Pocket Sandwiches with Cornmeal Crust

I wish everyday was Taco Tuesday, if you feel the same you are going to love these Tex-Mex Pocket Sandwiches with Cornmeal Crust!

I always love those recipes where two totally different meals come together to create a new fabulous dish.  Like spaghetti tacos, just kidding – I have watched way too many episodes of iCarly.  

But seriously, I love a good mashup recipe and today I am taking our favorite Bierox and my constant crave for Mexican food and making Tex-Mex Pocket Sandwiches with a cornmeal crust.

I thought about calling them Mexican Bierox but it just sounded too strange.  You know naming recipes can be the hardest thing!

These pocket sandwiches are another of my go to recipes for summer because they can be made ahead of time and the guys can grab them on the go.  

Filled with lean ground beef, cabbage, carrots and black beans, I think they make a pretty good meal and the boys don’t even realize I’m sneaking extra veggies in there.

We ate them plain right out of the oven and then later tried them topped with sour cream and salsa.  They were wonderful both ways.  The whole family loved this twist on our favorite Bierox and I will definitely make this again and again.

Now I’d love to hear about your favorite recipe mashups!

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Tex-Mex Pocket Sandwiches with Cornmeal Crust

Author: Milisa

Ingredients

Cornmeal Crust

• 1 cup warm water
• 1 package Red Star Quick Rise Yeast
• 1 tablespoon sugar
• 2 tablespoons oil
• 1 egg
• 2 3/4 cups all purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt

For the filling

• 1 1/2 pounds ground beef
• 2 teaspoons salt
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1 tablespoon butter
• 4 cups slaw mix or shredded cabbage with one shredded carrot
• 1 garlic clove minced
• 1 onion diced
• 1 poblano pepper seeded and diced
• 1 teaspoon salt
• 1 15 oz black beans rinsed and drained
• *additional melted butter to brush over baked sandwiches- optional

Instructions

For the Crust

• Add water to a large bowl, stir in yeast and sugar until dissolved. Allow to sit for 5 minutes or until yeast starts to bubble.
  Mix in oil and egg. Add 1 cup of flour and stir to combine. Add 1 teaspoon salt and stir to combine. Add 1 cup of flour and cornmeal and mix until combined. Continue adding flour 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl. Use remaining flour for kneading and shaping.
  Pour dough on to a lightly floured surface and knead for 3 to 4 minutes or until dough is no longer sticky.
  Cover dough with a tea towel and set aside while you make the filling (about 30 minutes)

For the filling

• Add ground beef to a large skillet, season with 2 teaspoons salt, chili powder, cumin and granulated garlic. Cook over medium-high heat until well browned. Remove to a paper towel lined plate and discard any fat.
  Add butter to skillet and add slaw mix, onion, peppers and garlic. Season with 1 teaspoon salt and cook over medium heat, stirring often until mixture just starts to brown.
  Stir in black beans and seasoned ground beef.

To assemble sandwiches

• Divide dough into about 18 equal pieces. Roll each dough piece into about a 4 inch circle, using remaining flour if needed. Place filling in center of each dough circle and fold dough around filling, pinching to seal the dough together. Gently flatten to make an even round. Place on a greased or lined baking sheet. Repeat with remaining ingredients.
  Preheat oven to 375 degrees.
  Bake for 20 minutes or until golden brown. Brush with melted butter if desired.
  Serve immediately.

Notes

Serve with your favorite taco toppings like sour cream, tomatoes, salsa and guacamole.