Spicy Fajita Veal Lettuce Wrap

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 12


2 1/2  cups vegetable oil
1 1/2 cups fresh lime juice
1/3 cup finely chopped fresh cilantro
2 1/2 tablespoons minced garlic
2 tablespoons Tabasco Chipotle Pepper Sauce
1 tablespoon finely chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons Kosher salt

4 1/2 pounds veal brisket from veal breast


4 cups asparagus, cut lengthwise in half, then crosswise into 4-inch pieces
3 cups cremini mushrooms, cut into 1/4-inch thick slices
2 cups julienne-cut onions
1 1/2 cups julienne-cut red, yellow and orange bell peppers

Avocado Sauce
3 per serving, medium California avocados, pulp mashed
1 cup reserved marinade
1/2 teaspoon Kosher salt
1/2 teaspoon Tabasco Pepper Sauce

3/4 cup reserved marinade
24 perserving, romaine or green leaf lettuce leaves
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
fresh cilantro sprigs, as needed


For Marinade: Combine marinade ingredients in bain marie; blend with immersion blender until emulsified. Set aside.

For Veal: 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.

Remove veal from marinade. Cut strips crosswise into 1/8-inch thick medallions. Cover and refrigerate until ready to use.

For Vegetables: Cut as directed and combine in large bowl. Cover and refrigerate until ready to use.

For Avocado Sauce: Place avocado pulp and reserved marinade in blender container. Cover; purée until smooth. Season with salt and pepper sauce. Cover and refrigerate until ready to use.

Per Order: Stir-fry 6 oz veal medallions in hot pan 3 to 4 minutes or until medium doneness. Keep warm.

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 (1/2 oz) each Cheddar and Monterey Jack cheeses. Garnish with cilantro sprigs.


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