Shredded Chicken Burritos with Cactus Pear Sauce Recipe

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.