Ming's Beef Scallion Pancake with Cactus Avocado Salad
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1 lb lean ground beef
1 recipe hot water dough*
1 bunch scallions, thinly sliced
2 avocado, diced
2 cloves garlic, minced
juice of 2 limes
1/2 cup cilantro, chopped
1/2 Manzano pepper, minced
2 cups cactus leaves (nopales), sliced
1 Roma tomato diced
1 cup Chicharrón (fried pork skin), broken into small pieces
1/4 cup canola oil
*Hot water dough
Makes 2 pounds
2 cups water
4 cups all-purpose flour
½ teaspoon kosher salt
1. Flour very lightly a work surface. Cut the ball of hot water dough in half. Roll out the first ball of hot water dough until very thinly (1/8-inch thick) into a large rectangle.
2. Brush the entire rolled-out dough with canola oil. Salt liberally. Place the sliced scallions and ground beef on the dough, making sure to spread them out evenly.
3. Starting with the long side nearest you, roll the dough jelly-roll fashion to make a tight log. Cut log into 3 pieces. Holding each end, twist the log in opposite directions 4 or 5 times (this will make additional pancake layers). Fold the twisted log in half and form into another ball . Flatten the ball out with your hands. Don't worry if the dough breaks and the meat is sticking out. Repeat with the remaining dough to make 2 more pancakes.
4. In a bowl, combine avocado, garlic, cilantro, cactus leaves, tomato, juice of 2 limes and salt to taste. Mix until all ingredients are combined. Add the Chicharrón right before serving to act a croutons.
4. Heat a pan over medium heat. Add 2 tbs canola oil and swirl to coat the pan. Add pancake, one at a time, and cook until brown and crispy on both sides, turning once, 4 minutes per side. Serve with Cactus Avocado Salad.
*Hot Water Dough
Bring water to a boil. In a large stainless-steel bowl, combine the flour and salt. Slowly add the boiling water in ¼-cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour.