Barbacoa Hot Pockets Recipe

Today, Josh, Nicole, and Trevor are teaching you how to make international hot pockets! MK #022 Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitchen?sub_confirmation=1 Check out our podcast, A Hot Dog Is A Sandwich! https://www.mythical.com/hotdog Pick up official Mythical Kitchen merch at https://mythical.com/collections/mythical-kitchen Time Codes ------------------------- Barbacoa - 0:41 Korean BBQ - 7:19 Bangers & Mash - 12:31 Recipes ------------------------- Barbacoa Hot Pocket—Josh Ingredients * 6 guajillo chilies (or 3 Tbsp chili powder) * 2 cups water * 2 lbs chuck roast (or short rib or any sort of fatty beef) * 2 tsp salt * ½ onion, diced * 6 cloves garlic * 1 tsp oregano * 1 tsp cumin * ½ tsp cinnamon * ½ tsp black pepper * 1 cup shredded jack cheese * 1 roll Pillsbury pie dough * 1 egg, beaten 1) Preheat your oven to 350 degrees. In a medium saucepan, heat water until boiling. Destem the guajillo chilies, add them to the water, and cover. Let soak for 15 minutes. 2) While the chilies soak, cut your beef into 3 inch cubes, season with salt, then add to the bottom of a dutch oven, or any deep baking dish. 3) In a blender, add soaked chilies and water, onion, garlic, oregano, cumin, cinnamon, and black pepper. Blend on high until a smooth puree. 4) Pour the pureed mixture over the beef, mix well, then cover with tin foil and bake for 3 hours. 5) Shred beef with a fork and add back into the pan sauce. 6) Cut pie dough into 6 inch by 3 inch rectangles. Use a pastry brush (or fingertip!) to dab the edges of the bottom rectangle with beaten egg. Add shredded beef on top of one rectangle, allowing extra room on the sides to seal, then add an additional rectangle on top. 7) Use a fork to press and edges together, brush more egg wash on top, then bake at 400 degrees for 20 minutes, until pastry is golden brown. Easy Roasted Tomato Salsa * 4 roma tomatoes * ¼ onion * 2 jalapenos * ½ cup cilantro * ½ tsp salt * ¼ cup vinegar 1) Pre-heat broiler to high. Slice tomatoes in half and add them to a sheet pan with the onion and jalapeno. Broil all veggies until blackened on one side, about five minutes, then flip and repeat on the other side. 2) Throw all roasted veggies into a blender or food processor along with salt, cilantro, and vinegar, then pulse until a chunky salsa has emerged. If you do not have a blender or food processor, you can always just chop the heck out of the veggies with a knife then mix in a bowl with the rest of the ingredients. Korean BBQ Hot Pocket—Nicole Ingredients * 1 container biscuit dough * 1 egg, beaten * Sesame seeds, for garnish Filling: * 1/2 lb rib eye/short rib * 1 apple * 1 onion * 2 tbsp garlic, minced * 2 tbsp soy sauce * 1 tbsp sesame oil * 1 tbsp gochujang * 2 green onions, minced * 1/4 cup kimchi Corn cheese sauce: * ½ cup sweet canned corn * ⅓ cup mayonnaise * ½ cup mozzarella cheese * ½ cup half and half * 2 tsp sugar * 1 tsp salt 1) Preheat the oven to 350 degrees. 2) Take your meat and put it in your freezer for about 15 minutes. This will help with slicing! 3) Start whisking up your marinade. Grate your pears and onion. Add your garlic, soy sauce, gochujang, sesame oil, and minced green onions (only the white part, save the green for later). 4) Slice your meat very thin. Add to marinade and let it hang out in the fridge for about 2 hours. 5) Remove from the fridge and cook until browned and delicious in a pan. Add to bowl. 6) Mince up your kimchi and green parts of the green onion. Add to bowl. Toss. 7) Roll out your biscuit dough. 8) Fill with meat mixture. 9) Brush the top beaten egg and sesame seeds. 10) Bake at 350 until golden brown, about 15 minutes. 11) Make your corn cheese sauce by adding all ingredients to a blender. Heat up in a pot until cheese is stretchy and put in a little bowl. 12) Enjoy and serve with Korean corn cheese sauce. Bangers & Mash Hot Pocket—Trevor * 1 roll pillsbury pie dough * 4-5 pork sausages * 4-5 yukon gold potatoes * ½ tsp salt * 4tbsp butter * ¾ cup milk 1) Peel and cut potatoes into large 2 inch chunks of equal shape and size 2) Add salt to pot of water and add potatoes. Bring to boil. 3) Lower the heat to simmer and let cook for 15-20 minutes, until the potatoes are tender. 4) Drain potatoes and add back to pot set over low heat. Mash potatoes with whatever mashing tool you have. 5) Once the potatoes are smooth, stir in the butter and milk. 6) Add sausages to a shallow pan with oil and cook them until brown on the outside. Give them a chop and set aside. 7) Roll out the pie dough until ¼ inch thin, then cut into 6 inch by 3 inch rectangles. Add chopped sausages and a spoonful of mashed potatoes on one rectangle in the middle, leaving space on the edges. Place another rectangle on top and press the edges down. 8) Bake at 350 for about 15 minutes until the pastry is golden brown. 9) Remove, let cool, and c o n s u m e