Chef Tom Fraker

Shredded Chicken Burritos with Cactus Pear Sauce

Name: Shredded Chicken Burritos with Cactus Pear Sauce
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 Sweet Red Onions - 3 whole and 1 diced; 2 tablespoons extra virgin olive oil; 1/2 cup Cactus Pears (use red Cactus Pears) peeled, pureed 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 Pepper, 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; 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 Chiles, diced

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Cuisine

Mexican

Servings

6 burritos

Prep Time

40 minutes

Cook Time

2 hours

Ingredients

For the Cactus Pear Sauce

4 Sweet Red Onions - 3 whole and 1 diced
2 tablespoons extra virgin olive oil
1/2 cup Cactus Pears (use red Cactus Pears) peeled, pureed 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 Pepper, 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 Chiles, diced

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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.

Recipe Note

Kick it up with a little Melissa's Hatch Salsa!

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Filed in: Cactus Pears, Chile Quebrado, Crushed Red Pepper, Entree, Fire Roasted Sweet Red Bell Peppers, Italian Sweet Red Onions, Jalapeno Peppers, Lime Juice, Organic Granny Smith Apples, Organic Lime, Peeled Garlic, Red Pepper Flakes, Serrano Peppers, Shredded Chicken Burritos with Cactus Pear Sauce

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