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For croutons, preheat oven to 300°F. Cut bread into 3/4-inch cubes; set aside. In a small saucepan heat butter over medium heat until melted. Add garlic; cook and stir for 30 seconds. Remove from heat. In a large bowl combine bread cubes and butter mixture; stir gently to coat. Spread bread cubes in a single layer in a shallow baking pan. Bake about 20 minutes or until bread is golden and crisp, stirring once; cool.
Transfer meat with juices to a large bowl. Using two forks, pull meat apart into large shreds. Stir in lime juice, orange juice, oregano and cumin; set aside.
In a large saucepan, heat oil over medium heat. Add onion; cook about 5 minutes or until onion is tender, stirring occasionally. Sprinkle with flour; cook and stir for 1 minute more. Gradually stir in broth and mustard. Cook and stir until slightly thickened and bubbly. Reduce heat. Stir in meat mixture and 1/4 cup gherkins; heat through.
Top each serving with cheese, parsley (if desired), croutons and additional chopped gherkins (if you like, thread croutons and additional whole gherkins onto wooden picks).