Recipe

Peruvian Beef Wrap with California Raisins

Details

Yields 6 cups of beef filling
Serves:

INGREDIENTS

Filling

1-1/2 lb. cooked and shredded lean chuck roast, IMPS/NAMP 116B
6 tbsp. chopped fresh cilantro leaves
3 tbsp. lime juice
1/2 tbsp. minced garlic cloves
1/2 tbsp. ground cumin
2 c. tomato purée
6 tbsp. brown sugar
2-1/2 c. water
1-1/2 c. California raisins
Salt and pepper, to taste
3 tbsp. red onion, coarsely chopped

Wrap Preparation

12 flour tortillas (10-inch)
4-1/2 oz. dry quinoa, cooked according to package instructions (to yield 3 cups)
3 c. canned black beans, drained
3/4 c. red onions, minced
6 oz. snow peas; blanched, chilled and coarsely chopped (about 1 1/2 cups)
6 Roma tomatoes, chopped (about 1 1/2 cups)

PROCEDURE

Filling

1. Combine shredded beef, cilantro, onion, lime juice, garlic, cumin, tomato purée, sugar, raisins and water in large kettle. Heat to boiling; cover and simmer 1 hour or until hot clear through (160°F), stirring occasionally. Season and keep warm.

Wraps

2. Steam tortillas to soften. Lay flat in single layer on work surface. Scoop 1/2 cup (4 1/2 ounces) beef mixture just above center of each tortilla; top with 1/4 cup cooked quinoa, 1/4 cup black beans, 1 tablespoon minced red onion, 2 tablespoons snow peas and 2 tablespoons chopped fresh tomato. turn in sides and roll to enclose filling. Hold at 140°F. Serve warm.

Nutrition Information (per serving)

Calories 580(17% from fat); Total Fat 11g (sat 3g, mono 5g, poly 1g); Cholesterol 55mg; Protein 33g; Carbohydrates 87g; Fiber 10g; Iron 8mg; Sodium 410mg; Calcium 150mg