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In Tortillas & Mexican

Smoked Chicken Burrito Mojado

Smoked Chicken Burrito Mojado

Yield: 10 burritos

Ingredients:

Burrito Filling

Roasted Tomato-Guajillo Sauce

  • ¼ cup Avocado oil
  • 1 Tbsp Garlic, minced
  • ¼ tsp Cumin, ground
  • 1 Tbsp Guajillo chile powder
  • 2 Tbsp Tomato paste
  • 2 each 14 oz cans Fire-roasted tomatoes, blended
  • 1 cup Chicken stock
  • 1 tsp Kosher salt

Complete Plate

  • 3 each Avocado, large
  • 10 Cilantro leaves

Directions:

  1. Heat griddle to 350°F.
  2. For the sauce, heat oil and sauté garlic until softened.
  3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
  4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
  5. Add puréed roasted tomatoes and chicken stock, and bring to a simmer.
  6. Cook at a low simmer for 15-20 minutes until slightly thickened.
  7. Season with kosher salt and keep warm.
  8. For plating:
    • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on a griddle
    • ½ cup Mexican cheese blend, shredded
    • ¾ cup Spanish rice
    • 4 oz Smoked chicken meat
    • 1 oz Roasted tomato sauce
  9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, and cilantro for garnish.
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In Fruit

Sparkling Mango Mojito Lemonade

Sparkling Mango Mojito Lemonade

Yield: 1 gallon base, 16 each pint drinks

Ingredients:

For Mango Lemonade Base

  • 3 cups Reser’s® Diced Mangoes (79453.17029), drained and 2 cups syrup reserved
  • 2 cups fresh Lemon juice
  • 2 cups Simple syrup 
  • 2 quarts cold Soda water
  • 32 each Mint leaves
  • 8 Limes, diced
  • 16 each Lime wheels
  • 16 each Mint spring

Drink (1 pint glass)

  • 2 Mint leaves
  • ½ Lime, diced
  • Ice cubes
  • 8 oz Mango Lemonade Base

Directions:

  1. For Mango Lemonade Base, drain Reser’s Diced Mangoes from the syrup and refrigerate both.
  2. In a one-gallon container, mix together the mangoes, lemon juice, cooled simple syrup, and mango syrup.
  3. Add the soda water and chill the base for at least 30 minutes to allow the flavors to combine.
  4. For each drink, muddle the mint leaves and diced lime in a pint mason jar.
  5. Fill the glass halfway with ice cubes and top with 8 oz of the mango lemonade base.
  6. Stir to combine and garnish with a lime wheel and mint syrup.
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In Fruit, Tortillas & Mexican

Mango-Avocado Salsa

Mango-Avocado Salsa

Yield: 10 cups salsa

Ingredients:

  • 4 cups Reser’s® Diced Mangoes (79453.17029), drained of syrup, 1/4 cup of syrup reserved
  • 2 cup Avocado, peeled and diced
  • 3 cups Red onion, finely diced
  • 4 tsp Kosher salt
  • 2 Tbsp Jalapeño pepper, finely diced
  • 1 Tbsp Cilantro, leaves minced
  • 3 Tbsp Lime juice
  • Don Pancho® Blue Corn Chips (79341.22879) to serve.

Directions:

  1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
  2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
  3. Taste for seasoning.
  4. Serve with fried Don Pancho Blue Corn Chips or as a sauce for grilled chicken or fish.
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In Tortillas & Mexican

Low Carb Breakfast Burrito

Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos

Ingredients:

  • 20 eggs, whisked
  • ½ cup Butter
  • 2 tsp Kosher salt 
  • ½ tsp Black pepper
  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 3 cups Sweet potatoes, roasted
  • 2 each Red onions, cut in rings and grilled
  • 8 each Don Pancho® 10-inch Carb Control Tortillas (79453.06010)
  • Hot sauce to taste

Directions:

  1. Heat a griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Scramble eggs until just set then add roasted sweet potatoes, grilled red onions, and Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10-inch Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
  6. Fold in the ends and roll tightly.
  7. Cut in half on the bias and serve with hot sauce.
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