Name: Northwest Coast-Style Burrito
Yield: 4
Ingredients: 1 package organic corn tortillas -; 1 c. organic broccoli florets -; 1 c. roasted organic sweet potato -; 1 1/2 c. grated organic cheese (feta or Monterey jack) -; 1 piece organic salmon fillet -; 2 c. Ancho Chili Sauce -; 3 ancho chilies -; 6 tbsp. organic canola oil -; 1 medium organic onion -; 3 clove organic garlic -; 1 tbsp. organic cumin seed -; 1 tbsp. organic oregano -; 1 can organic plum tomatoes -; 1/2 c. organic dark raisins -; 2 stick organic cinnamon -; Kosher salt -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Northwest Coast-Style Burrito

1. 1 package organic corn tortillas -

2. 1 c. organic broccoli florets -

3. 1 c. roasted organic sweet potato -

4. 1 1/2 c. grated organic cheese (feta or Monterey jack) -

5. 1 piece organic salmon fillet -

6. 2 c. Ancho Chili Sauce -

7. 3 ancho chilies -

8. 6 tbsp. organic canola oil -

9. 1 medium organic onion -

10. 3 clove organic garlic -

11. 1 tbsp. organic cumin seed -

12. 1 tbsp. organic oregano -

13. 1 can organic plum tomatoes -

14. 1/2 c. organic dark raisins -

15. 2 stick organic cinnamon -

16. Kosher salt -

How to cook deliciously - Northwest Coast-Style Burrito

1. Stage

Preheat oven to 350 degrees.

2. Stage

To assemble the burritos: All your ingredients should be at room temperature. Heat each tortilla on both sides on a comal or in a large, heavy skillet. Remove from the heat and fill with broccoli, sweet potato, a sprinkling of cheese, salmon, and 2-3 tablespoons of the Ancho Chili Sauce. Roll the burrito up and place seam side down on a baking sheet. Brush with a little chili sauce and repeat for the remaining burritos.

3. Stage

When all the burritos have been rolled, spread some sauce over the top and sprinkle with some cheese. Bake for 15 minutes, or until warmed through.

4. Stage

To make Ancho Chili Sauce: Remove chilies from soaking water. Before using them, open them up and remove the seeds and the stems, reserving the soaking liquid for the sauce.

5. Stage

Heat the oil in a medium saucepan and add the onion and garlic; cook for 20 minutes or until very soft and starting to brown. Add the remaining ingredients plus the soaking liquid from the chilies and bring the mixture to a boil. Lower the heat and simmer for 1 hour. Allow the sauce to cool and remove the cinnamon sticks. Puree the sauce with an immersion blender or in the food processor.