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Ancho Chile Short Rib Burrito


12" Jalapeño Cheese
Ancho Chile Short Rib Burrito

Scale Your Recipe

Original Recipe Serves 12


12 each   12" Jalapeño Cheese Wraps (10256)  
72 oz. Creamy Poblanos Rice, see related recipe   
48 oz. Ancho Chile Braised Short Ribs, see related recipe   
24 fl. oz. White Queso, prepared, warm   
60 oz. Cilantro Lime Slaw, see related recipe   


1.) Steam tortillas until heated through and flexible. Hold warm.

2.) To Make Single Serving: Place 6 oz. spoon full of Creamy Poblano Rice in center of wrap, top with ½ cup of short ribs in sauce. Fold in both sides of the wrap, then roll into burrito shape. Cut burrito in half and top with ¼ cup warm queso.

3.) Garnish with 1 cup slaw and serve immediately.

Recipe Using Same Product(s)

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