- Rating:
- Servings:
- 12 halves (6 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
For the Cactus Pear Sauce
- 4 Bolivian Sweet Red Onions - 3 whole and 1 diced
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Cactus Pears (use Red Cactus Pears) peeled purred and strained
- 1/2 cup Organic Apples (use Green Apples) peeled cored and pureed
- 4 tablespoons Unsalted Butter divided
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Crushed Red Pepper
- 1 teaspoon Ground Coriander
- 1 Serrano Chiles minced
- 3 cloves Peeled Garlic chopped
- 1 teaspoon Organic Lime zested
- 1/3 cup Worcestershire Sauce
- 1/2 cup Tequila
- 1/4 cup Cider vinegar
- 2 tablespoons Lime Juice
- 3/4 cup Water
For the Burrito
- 1 1/2 pounds Boneless and Skinless Chicken Breasts cubed
- 6 large Flour Tortillas
- 1 jar Fire Roasted Sweet Red Bell Peppers drained
- 4 1/2 cups Soy Shreds (use Cheddar Flavor)
- 1 1/4 cups Sour Cream
- 2 Jalapeno Chile diced
Directions
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.
Note:
Kick it up with a little Melissa's Salsa Casera.
