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Spicy Fajita Veal Lettuce Wrap

Beef36

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INGREDIENTS

2-1/2 cups vegetable oil
1-1/2 cups fresh lime juice
1/3 cup finely chopped fresh cilantro, about 1/2 oz.
2-1/2 tbsp. minced garlic, about 1-1/2 oz.
2 tbsp. + 1/2 tsp. Tabasco Chipotle Pepper Sauce, divided
1 tbsp. finely chopped fresh oregano
1 tbsp. ground cumin
2-1/2 tsp. kosher salt, divided
4-1/2 lb. veal breast, boneless (IMPS/NAMP 313)
4 cups asparagus, cut lengthwise in half, then crosswise into 4-inch pieces, about 13-1/2 oz.
3 cups cremini mushrooms, cut into 1/4- inch thick slices, about 6 oz.
2 cups julienne-cut onions, about 8 oz.
1-1/2 cups julienne-cut red, yellow and orange bell peppers, about 1 lb. 8 oz.
3 ea. medium California avocados, pulp mashed
1-3/4 cups reserved marinade, divided
24 ea. romaine or green leaf lettuce leaves
1-1/2 cups shredded sharp cheddar cheese, about 6 oz.
1-1/2 cups shredded monterey Jack cheese, about 6 oz.
fresh cilantro sprigs, as needed

INSTRUCTIONS

  1. 1
    For Marinade: Combine marinade ingredients in bain marie such as oil, lime juice, cilantro, garlic, 2 tbsp. pepper sauce, oregano, cumin and 2 tsp. salt; blend with immersion blender until emulsified. Set aside.
  2. 2
    Cut veal into 1/4- to 1/2-inch wide x 2-1/2- to 3-inch long strips; jacquard veal to tenderize. Place in large non-reactive container. Add 1-1/2 cups of the marinade; toss to coat veal. Cover and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade for avocado sauce and vegetables.
  3. 3
    Remove veal from marinade. Cut strips crosswise into 1/8-inch thick medallions. Cover and refrigerate until ready to use.
  4. 4
    For Vegetables: Combine vegetables in large bowl such as asparagus, mushrooms, onions and bell peppers. Cover and refrigerate until ready to use.
  5. 5
    For Avocado Sauce: Place avocado pulp and reserved marinade in blender container. Cover; purée until smooth. Season with 1/2 teaspon salt and 1/2 teaspon pepper sauce. Cover and refrigerate until ready to use.
  6. 6
    Per Order: Stir-fry 6 oz veal medallions in hot pan 3 to 4 minutes or until medium doneness. Keep warm.
  7. 7
    Sauté 4-1/4 oz vegetables until crisp-tender. Toss with 1 Tbsp reserved marinade. Divide veal and vegetables evenly between 2 lettuce leaves; top with 2 Tbsp avocado sauce and 2 Tbsp each Cheddar and Monterey Jack cheeses. Garnish with cilantro sprigs.

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cuisines European, French, Spanish & Portuguese
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