Mandalay Bay Wraps

Turkey, Bacon, Avocado wraps (fondly known by my family as "The Mandalay Bay Wrap") were re-created from a vacation, poolside lunch.

I can't even remember the year, but its been several (possibly 2005), my family and I were on our usual summer getaway vacation at the Mandalay Bay resort in Las Vegas. Before you know it, we're down by the pool and its lunchtime. The call of the delicious smelling burgers filled the air from the poolside grill, but instead of a burger, my mom, brother and I all go for the Avocado and Spinach BLT wraps (I don't even remember what they were called, officially, which is another reason we named them ourselves).

Now we make these tasty wraps at home during the summer or whenever the urge strikes. I haven't worked out any exact measurements, but I can guide you through the ingredients and assembly:

Ingredients

1 Package of large, Spinach Flour Tortillas
Fresh sliced deli turkey
Regular or Applewood Bacon (cooked)
Sliced Swiss cheese

Romaine lettuce, torn up
Roma tomatoes, thinly sliced
Avocados, pitted and cubed
Mayonnaise

Directions

1. To make the avocado mayonnaise, pit and cube the avocado into a bowl and smash them up. Mix in a small or desired amount of mayonnaise-- it should be creamy but still at least 60% avocado.

2. On each tortilla, spread a desired amount of the avocado mayonnaise and top with the romaine lettuce and tomato slices. On top of the tomatoes, add the cooked bacon, swiss cheese, and sliced turkey. Roll up the wrap, slice, enjoy.

Serve with your favorite side or enjoy this wrap all on its own.

Sunset's Burritos Grandes

Whenever we think "burritos" in our household, these babies are a classic favorite. Huge, hearty and delicious.

Ingredients

2 ounces (4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below)
1/3 cup tequila
1/4 cup fresh lemon juice
3 garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried oregano
1 teaspoon salt, divided
1 1/4 pounds pork shoulder (butt), fat trimmed
1/2 cup long-grain white rice
1/4 cup canned tomato sauce
1 can (15 oz.) pinto or red beans
4 large (13 in.) or 6 regular-size (10 in.) flour tortillas
1 1/4 cups store-bought or homemade guacamole
1/3 cup crema (Mexican cultured cream; see Quick Tip below) or sour cream
1 cup crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese
1/2 cup chopped cilantro
1 2/3 cups classic Salsa Fresca or store-bought red salsa, divided 

*Note: We also serve with Guacamole

Preparation

1. Wipe chiles clean with a damp cloth and remove stems and seeds. Chop in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 tsp. salt; blend until smooth.
2. Cut pork across grain into slices 1/2 in. thick and 3 to 4 in. long. In a bowl, add meat to marinade. Chill at least 15 minutes and up to 24 hours.
3. Lift meat from marinade and thread strips onto skewers. Lay skewers parallel and about 2 in. apart on a baking sheet. Pat marinade onto meat.
4. Prepare a charcoal or gas grill for direct medium-high heat. Lay skewered meat on oiled cooking grate (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.
5. Meanwhile, in a 1 1/2- to 2-qt. pan over high heat, bring 3/4 cup water, the rice, tomato sauce, and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.
6. About 5 minutes before meat is done, put beans and their liquid in a 1-qt. pan and cook over medium-high heat until bubbling, about 5 minutes.
7. Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.
8. Preheat oven to 200°. Warm serving plates in oven. Remove meat from skewers to a board and cut into 1/4-in.-wide strips. Lay tortillas flat. Toward one side of each, fill with guacamole, crema, pork, beans (including most of liquid), rice, cheese, and cilantro; divide 1 cup salsa among burritos. Fold over sides and roll up tightly to enclose. Work quickly during assembly to keep burritos hot, and serve on warm plates; if burritos cool off, you can wrap each one in lightly oiled foil and heat in a 350° oven for 10 to 20 minutes. 

Serve with remaining salsa and guacamole if desired.


Quick Tip: Buy ancho chiles, crema, and cotija cheese at a Mexican market or other specialty-foods store.

Recipe Source The Sunset Cookbook