Spicy Fajita Veal Lettuce Wrap
2-1/2 cups Vegetable oil
1-1/2 cups Fresh lime juice
1/3 cup or 1/2 oz Finely chopped fresh cilantro
2-1/2 Tbsp or 1-1/2 oz Minced garlic
2 Tbsp Tabasco Chipotle Pepper Sauce
1 Tbsp Finely chopped fresh oregano
1 Tbsp Ground cumin
2 tsp Kosher salt
4-1/2 lb Veal breast, boneless (IMPS/NAMP 313)
4 cups or 13-1/2 oz Asparagus, cut lengthwise in half, then crosswise into 4-inch pieces
3 cups or 6 oz Cremini mushrooms, cut into 1/4- inch thick slices
2 cups or 8 oz Julienne-cut onions
1-1/2 cups or 1 lb 8 oz Julienne-cut red, yellow and orange bell peppers
3 each Medium California avocados, pulp mashed
1 cup Reserved marinade
1/2 tsp Kosher salt
1/2 tsp Tabasco Pepper Sauce
3/4 cup Reserved marinade
24 each Romaine or green leaf lettuce leaves
1-1/2 cups or 6 oz Shredded sharp Cheddar cheese
1-1/2 cups or 6 oz Shredded Monterey Jack cheese
Fresh cilantro sprigs as needed
Combine marinade ingredients in bain marie; blend with immersion blender until emulsified. Set aside.
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.
Combine vegetables in large bowl. Cover and refrigerate until ready to use.
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.
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 each Cheddar and Monterey Jack cheeses. Garnish with cilantro sprigs.