Shredded Chicken Burritos with Cactus Pear Sauce
From elaina253 17 years agoIngredients
- For the Cactus pear Sauce shopping list
- 4 Bolivian Sweet red onions 3 whole and 1 diced shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/2 cup Cactus pears (use Red Cactus pears) peeled purred and strained shopping list
- 1/2 cup apples (use green apples) peeled cored and pureed shopping list
- 4 tablespoons unsalted butter divided shopping list
- 1 1/2 teaspoons ground cumin shopping list
- 1 teaspoon Crushed red pepper shopping list
- 1 teaspoon ground coriander shopping list
- 1 Serrano Chiles minced shopping list
- 3 clovesPeeled garlic chopped shopping list
- 1 teaspoon lime zested shopping list
- 1/3 cup worcestershire sauce shopping list
- 1/2 cup tequila shopping list
- 1/4 cup cider vinegar shopping list
- 2 tablespoons lime juice shopping list
- 3/4 cup water shopping list
- For the Burrito shopping list
- 1 1/2 pounds Boneless and skinless chicken Breasts cubed shopping list
- 6 large flour tortillas shopping list
- 1 jar Fire roasted Sweet red bell peppers drained shopping list
- 4 1/2 cups Soy Shreds (use Cheddar Flavor) shopping list
- 1 1/4 cups sour cream shopping list
- 2 jalapeno chile diced shopping list
How to make it
- Preheat oven to 350 ºF.
- Coat the whole onions with the olive oil, place on a baking sheet and place in the oven. Cook until inside layers are soft, about 30-45 minutes. When cool enough to handle, peel off charred outside layers and discard. Place the onions, the cactus puree and the apple puree in a blender and mix well.
- In a saucepan, melt 1 tablespoon of the butter and caramelize the diced onion. Add the cumin and the next 5 ingredients and cook for 2 minutes. Next add the Worcestershire and the next 3 ingredients and reduce by half over medium-high heat. Stir in the cactus pear puree mix, water and salt to taste. Bring to a simmer. Remove from the heat and swirl in the remaining butter. Carefully blend the sauce until smooth.
- In a saucepan, place the chicken cubes and cover with the cactus pear sauce. Stir and bring to a simmer. Stirring occasionally, cook over low heat for about 1 hour so chicken gets very flavorful and tender. Remove from the sauce and shred the chicken using 2 forks.
- To build your burrito: reheat the chicken but be careful not to dry it out.
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