Latin Lettuce Wraps with Salsa

Recipe courtesy of Certified Angus Beef LLC.

Recipe Ingredients:

Roasted Tomato and Poblano Salsa:
8 plum tomatoes
Olive oil, to taste
2 poblano peppers
2 garlic cloves, unpeeled
1 white onion
1 tablespoon chopped fresh cilantro
Kosher salt, to taste

Lettuce Wraps:
1 pound Certified Angus Beef® ground beef
1 tablespoon adobo seasoning
2 cups cooked jasmine rice
2 limes, finely chopped zest; juice from one lime
2 tablespoons chopped cilantro
2 heads Bibb lettuce, washed, separated and drained

Cooking Directions:

1. For Roasted Tomato and Poblano Salsa: Coat tomatoes in olive oil and roast in 400°F (205°C) oven until skins begin to blacken; remove skins, core and seed.
2. Dry-roast poblanos until skins begin to blacken, place in paper bag to cool and remove skins and seeds.
3. Dry-roast garlic until skin loosens and browns; remove skin.
4. Slice onion into 1/4 inch pieces and grill until soft and slightly browned.
5. In food processor fitted with cutting blade, lightly chop tomatoes, onions and garlic.
6. Chop roasted poblanos by hand and stir into tomato mixture. Add 1 tablespoon chopped cilantro and season with salt.
7. For Latin Lettuce Wraps: Season ground beef with adobo seasoning; brown beef and drain.
8. Season cooked rice with finely chopped zest of two limes, juice of one lime and 2 tablespoons chopped cilantro.
9. Serve lettuce, rice, beef and salsa in separate dishes so guests can build their own wraps.

Makes 6 servings.

Recipe and photograph courtesy of Certified Angus Beef LLC.