• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsFluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the Cactus pear Sauce

  2. 4 Bolivian Sweet red onions

  3. 3 whole and 1 diced

  4. 2 tablespoons extra virgin olive oil

  5. 1/2 cup Cactus pears (use Red Cactus pears ) peeled purred and strained

  6. 1/2 cup apples (use green apples ) peeled cored and pureed

  7. 4 tablespoons unsalted butter divided

  8. 1 1/2 teaspoons ground cumin

  9. 1 teaspoon Crushed red pepper

  10. 1 teaspoon ground coriander

  11. 1 Serrano Chiles minced

  12. 3 clovesPeeled garlic chopped

  13. 1 teaspoon lime zested

  14. 1/3 cup worcestershire sauce

  15. 1/2 cup tequila

  16. 1/4 cup cider vinegar

  17. 2 tablespoons lime juice

  18. 3/4 cup water

  19. For the Burrito

  20. 1 1/2 pounds Boneless and skinless chicken Breasts cubed

  21. 6 large flour tortillas

  22. 1 jar Fire roasted Sweet red bell peppers drained

  23. 4 1/2 cups Soy Shreds (use Cheddar Flavor)

  24. 1 1/4 cups sour cream

  25. 2 jalapeno chile diced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 ºF.

  2. 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.

  3. 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.

  4. 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.

  5. To build your burrito: reheat the chicken but be careful not to dry it out.


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