Ingredients
- 12 Each 12" Jalapeño Cheese Wraps (10256)
- 72 oz Creamy Poblano Rice, see related recipe
- 48 oz Ancho Braised Short Ribs, see related recipe
- 24 Fl. Oz. White Queso, prepared, warm
- 60 oz Cilantro-Lime Slaw, see related recipe
Directions
- Steam tortillas until heated through and flexible. Hold warm.
- 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.
- Garnish with 1 cup slaw and serve immediately.
Ingredients- 24 Fl. Oz. Water
- 24 Fl. Oz. Heavy Cream, reduced by half
- 2 Oz. Butter
- 2 tsp. Kosher Salt
- 3 cup Long Grain Rice
- 6 Each Poblano Peppers, roasted, peeled, seeded, and diced
Directions
- Heat water, cream, butter and salt, in medium saucepan and bring to boil over medium heat.
- Once boiling, add rice, stir, lower heat to medium-low, cover and simmer 25 minutes.
- Add reduced cream and diced poblano peppers and stir to combine. Reserve warm.
Ingredients- 2 Fl. Oz. Lime Juice, fresh
- 1/2 Tbsp. Sugar
- 24 Oz. Purple Cabbage, shredded
- 1 1/4 Oz. Cilantro Leaves, rough chopped
- 4 Fl. Oz. Vegetable Oil
Directions
- In medium bowl, combine lime juice, sugar, salt and black pepper and whisk to combine. Drizzle oil in steady stream while whisking. Add cabbage and cilantro and toss to coat. Reserve refrigerated.
