Prickly Pear Enchilada Sauce Recipes

PRICKLY PEAR ENCHILADA SAUCE

Prickly Pear Enchilada Sauce image

This is a Tex-Mex-like enchilada sauce that I made up to take advantage of the prickly pear fruit that is so plentiful in the fall. The sauce has a tangy, barely sweet flavor with surprising depth. The red juice makes the sauce a pleasant pink color that my kids love. Serve with rice and refried beans.

Provided by sobachatina

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 57m

Yield 6

Number Of Ingredients 17

Ingredients

1 prickly pear, peeled and chopped
2 teaspoons vegetable oil
2 skinless, boneless chicken breasts, cut into small pieces
6 (8 inch) flour tortillas
1 cup shredded mozzarella cheese, or to taste
1 tablespoon butter
½ onion, chopped
½ bell pepper, chopped
2 cloves garlic, chopped
1 pinch salt
½ cup water
2 tablespoons lemon juice
1 cube chicken bouillon
1 teaspoon cornstarch
1 dash pepper sauce
½ cup sour cream
2 tablespoons chopped fresh parsley

Steps:

Place prickly pear in a fine-mesh strainer set over a bowl. Mash with a potato masher to extract juice. Discard seeds and pulp.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add chicken; cook and stir until juices run clear, 5 to 8 minutes.
Divide cooked chicken among 6 tortillas. Top with mozzarella cheese. Fold in opposing ends and roll up tortillas. Place seam-side down in a casserole dish.
Bake in the preheated oven until cheese is melted and tortilla edges are crisp, about 15 minutes.
Melt butter in a saucepan over medium-low heat. Add onion, bell pepper, garlic, and salt; cook and stir until very tender, about 5 minutes. Pour in prickly pear juice, water, lemon juice, bouillon cube, cornstarch, and pepper sauce; whisk until cornstarch dissolves into the sauce.
Bring sauce to a simmer over medium heat. Stir in sour cream. Simmer until flavors combine, about 3 minutes. Remove from heat; stir in parsley. Spoon sauce over tortillas.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 33.9 g, Cholesterol 33.9 mg, Fat 12.6 g, Fiber 2.9 g, Protein 13.4 g, SaturatedFat 5.2 g, Sodium 609.5 mg, Sugar 2.3 g

CRIMSON PRICKLY PEAR SAUCE

Crimson Prickly Pear Sauce image

Provided by Rick Bayless

Categories Condiment/Spread Fruit Dessert Pear Fall Vegan

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

2 1/2 pounds (about 16) fresh prickly pears (tunas)
1/3 cup sugar, plus a little more if needed
About 1 tablespoon fresh lime juice, if needed
About 1 tablespoon orange liqueur

Steps:

Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch deep incision down the side of each one. Carefully (remember there are little stickers) peel off the rind, starting from your incision: The rind is thick, and, if the fruit is ripe, will peel easily away from the central core. Roughly chop the peeled prickly pears, puree in a food processor or blender, then press through a fine strainer into a bowl. There should be about 3 cups.
In a medium-size (2- to 3-quart) saucepan, combine 2 cups of the puree with 1/3 cup sugar, and simmer rapidly over medium to medium-high heat, stirring frequently, until reduce to 1 cup. Cool.
Combine the cooked mixture with the remaining1 cup of uncooked puree in a small bowl. Taste and season with lime juice, orange liqueur and additional sugar if needed.
Advance Preparation:
Covered and refrigerated, the sauce will keep about a week. The finished sauce (as well as the prickly-pear pulp) also can be frozen.

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