SOUTH AMERICAN LETTUCE WRAPS

Latino Chipotle Pepper Sauce Marinade

Ingredients Weight Measure
Olive oil 1/4 cup
Onion, granulated 2 tsp.
Dry white wine 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 5 Tbsp.
Garlic, minced 2 oz.
Lime juice 2 Tbsp.
Orange juice 1/2 cup
Cilantro, fresh, chopped 2 tsp.
Oregano, dry 1 tsp.
Salt 2 tsp.
Cumin, ground 1-1/2 tsp.
Ingredients Weight Measure
Latino Chipotle Pepper Sauce Marinade, divided (recipe above) 2 cups
Chicken breasts, skinless, boneless 30 oz.
Boston lettuce, cleaned 30 pieces
Yellow rice, cooked, hot 1-1/2 qts.
Chipotle black beans 1-1/2 qts.
Red onion, minced, marinated 2-1/2 cups
Sour cream 1 pt.
Cheddar cheese, shredded 10 oz.
Cilantro, fresh, chopped, for garnish 1/3 cup

Method

  1. To prepare the Latino Chipotle Pepper Sauce Marinade, combine all ingredients and mix well.
  2. Pour marinade over your choice of chicken, pork, steak or shrimp. Marinating times: Steak: 24 hours; Chicken and Pork: 8-12 hours; Shrimp: 3-4 hours.
  3. Place chicken breasts in 1-1/2 cups Latino Chipotle Pepper Sauce Marinade and let marinate for 10-12 hours in refrigerator. Use the remaining 1/2 cup to marinate the red onions 3-4 hours.
  4. Grill chicken, using excess marinade to coat chicken while grillling. When done, finely julienne and divide into 5-oz. portions.
  5. Place a 5-oz. portion of chicken onto a lettuce leaf placed on each platter. Pile 5 lettuce leaves over each other and place on the platter.
  6. Place 1 cup rice, 1 cup black beans, 3 oz. sour cream, 1/2 cup red onions and 2 oz. cheddar cheese on the platter. Garnish with fresh chopped cilantro and serve.

Yield: 5 servings