Ingredients & Directions | 2 lbs.
1 lb.
2 1/2 lbs.
1 C.
16
4 C.
4 lbs.
2 C.
Quick Mole Sauce
2 Tbsp.
1 C.
1 Tbsp.
2 Tbsp.
1 Tbsp.
1 tsp.
1 3/4 C.
1 3/4 C.
1 C.
1 disk (3.1 oz.)
CILANTRO LIME
SOUR CREAM
4 C.
1/2 C.
1/4 C.
1 Tbsp. | Finely shredded white cabbage (about 16 cups)
Green leaf lettuce sliced into chiffonade (about 16 cups)
Green or red California seedless grapes, sliced or halved
Sliced green onions
Extra large flour tortillas
Quick Mole Sauce (recipe follows)
Roasted turkey breast, sliced or shredded
Cilantro Lime Sour Cream (recipe follows)
Vegetable oil
Chopped onion
Chopped garlic
Tomato paste
Dried ancho chili powder
Ground cumin
Tomato sauce
Water
Smooth peanut butter
Ibarra or other Mexican drinking chocolate, chopped
Sour cream
Lime juice
Chopped fresh cilantro (loosely packed)
Grated lime zest.
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- In a large bowl, combine the shredded cabbage, lettuce, grapes and green onions.
- On each tortilla, spread ΒΌ cup of the Quick Mole Sauce.
- Arrange the turkey in a strip in the middle of the tortilla and dollop with three tablespoons of the Cilantro Lime Sour Cream.
- Top with two cups of the cabbage, lettuce, grape and green onion salad and wrap tightly as a burrito.
- Serve immediately.
Quick Mole Sauce
- Heat the oil in a saucepan over medium heat.
- Add the onion and garlic and cook until tender and golden brown, about 10 minutes.
- Stir in the tomato paste, chili powder and cumin.
- Add the tomato sauce and water and let simmer for 10 minutes more. Cool slightly.
- Place the peanut butter and chopped chocolate in the jar of a blender with half of the sauce.
- Blend, then gradually add the remaining warm sauce, scraping down the sides of the blender as needed until the sauce is smooth.
- Use immediately or refrigerate until ready to use.
Cilantro Lime Sour Cream - Yields 1 quart - Whisk together all ingredients. Use immediately or refrigerate until ready to use.
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