Moroccan Burritos with Tahini Herb Sauce

Name: Moroccan Burritos with Tahini Herb Sauce
Prep time: 11 min
Cook time: 11 min
Total time: 11 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 mediums butternut squash, cut into 2-inch chunks; 9 kilograms chickpeas, drained and rinsed; 794 grams whole peeled tomatoes with juices, broken up; 8 mediums carrots, cut into 11/2-inch pieces; 473 milliliters cooked rice or couscous, heated; 237 milliliters dried apricots; 4 10-inchs 10-inch flour tortillas; 473 milliliters fresh cilantro, including leaves and some stems; 118 milliliters fresh parsley; 237 milliliters fresh parsley; 1 clove garlic, smashed; 118 milliliters golden raisins; 1 teaspoon ground allspice; 1 teaspoons ground cumin; 2 teaspoons honey; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 1 lemon; 79 milliliters fresh lemon juice; 315 milliliters shredded pepper or monterey jack cheese; 118 milliliters extra-virgin olive oil; 2 whole dried red chiles; 3 mediums red onions, halved and cut into wedges; 59 milliliters tahini (sesame paste, available in the international foods aisle); 710 milliliters leftover Moroccan Turkey Stew, heated; 2 kilograms skinless, bone-in turkey thighs (about

Moroccan Burritos with Tahini Herb Sauce might be just the main course you are searching for. This recipe makes 4 servings with 3825 calories, 236g of protein, and 137g of fat each. This recipe covers 87% of your daily requirements of vitamins and minerals. If you have turkey thighs, ground cumin, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.

Ingredients you will need

Lemon Juice

Parsley

Garlic

Pepper

Tahini

Honey

Sauce

Water

Salt

Equipment you will use

Blender

Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Microwave

Frying Pan

Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito.

Ingredients you will need

Tortilla

Cheese

Rice

Roll

Stew

Serve with the herb sauce.

Ingredients you will need

Sauce

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Ingredients you will need

Turkey Thigh

Allspice

Salt

Equipment you will use

Slow Cooker

Bowl

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt.

Ingredients you will need

Chickpeas

Apricot

Tomato

Carrot

Raisins

Chili Pepper

Onion

Squash

Salt

Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Ingredients you will need

Vegetable

Whole Turkey

Spoon the vegetables and broth into bowls.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Bowl

Remove and discard the turkey bones and place the meat on top of the vegetables.

Ingredients you will need

Vegetable

Whole Turkey

Meat

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor.

Ingredients you will need

Cilantro

Parsley

Garlic

Cumin

Juice

Lemon

Salt

Equipment you will use

Food Processor

Add the oil and process until smooth.

Ingredients you will need

Cooking Oil

Serve the stew in bowls; drizzle with the cilantro sauce.

Ingredients you will need

Cilantro

Stew

Equipment you will use

Bowl

Photograph by Antonis Achiellos

Equipment

Ingredients

Servings:

1mediums

butternut squash, cut into 2-inch chunks 9kilograms

chickpeas, drained and rinsed 794grams

whole peeled tomatoes with juices, broken up 8mediums

carrots, cut into 11/2-inch pieces 473milliliters

cooked rice or couscous, heated 237milliliters

dried apricots 410-inchs

10-inch flour tortillas 473milliliters

fresh cilantro, including leaves and some stems 118milliliters

fresh parsley 237milliliters

fresh parsley 1clove

garlic, smashed 118milliliters

golden raisins 1teaspoon

ground allspice 1teaspoons

ground cumin 2teaspoons

honey 4servings

Kosher salt 4servings

Kosher salt and freshly ground pepper 1

lemon 79milliliters

fresh lemon juice 315milliliters

shredded pepper or monterey jack cheese 118milliliters

extra-virgin olive oil 2

whole dried red chiles 3mediums

red onions, halved and cut into wedges 59milliliters

tahini (sesame paste, available in the international foods aisle)710milliliters

leftover Moroccan Turkey Stew, heated 2kilograms

skinless, bone-in turkey thighs (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.