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MEXICAN turkey recipes
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Source: mexicangrocer.com
| TURKEY ENCHILADAS SUIZAS | |
| 1 20 ounce can | whole tomatoes |
| 1 - 7 ounce can | diced green chiles |
| 1 medium | onion, quartered |
| 2 - 3 cloves | garlic, peeled |
| 1 cup | sour cream |
| salt | |
| pepper to taste | |
| 12 | corn tortillas |
| 1/2 cup | corn |
| canola oil, alternative | |
| 2 pounds | leftover turkey breast meat, cut in cubes |
| 4 cups | Swiss, Chihuahua or Jack cheese, grated |
| 1 bunch | green onions, chopped |
| 1 cup | thin sour cream sauce, (make with 1 cup half and half and 2 tbsp buttermilk) |
| In food processor, blend together tomatoes, chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly. Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with turkey, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions. When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with thin sour cream sauce. TURKEY BREASTS WITH CHIPOTLE SALSA This dish is practically effortless to make. The aromatic, smoky flavor of the chipotle salsa complements turkey wonderfully. This entree is not for the timid, however! The chipotle chiles make it quite spicy. Serves six and only takes about 35 minutes to prepare (including the time it takes to make the salsa). | |
| 6 - 4 to 6 ounce slices | turkey breast |
| salt | |
| pepper to taste | |
| 1/2 cup | flour |
| 1 1/2 tbsp | coarsely ground black pepper |
| 6 tbsp | butter |
| margarine, alternative | |
| 1 1/2 cups | chipotle salsa |
| Season with salt and pepper and lightly dust with flour. Melt butter in skillet and saute turkey breasts for a minute or two on each side, or until heated clear through and nicely browned on the outside. Heat salsa in saucepan until just boiling. Spoon over turkey breasts and serve. SALSA CHIPOTLE This salsa has a distinctive, cooked-over-a-campfire smoky flavor. Chipotle chiles are dried jalapenos, cooked and canned in adobo. They're quite hot, but with deep, almost mesquite-like flavors that remind me of colonial Mexico. The sun-dried tomatoes add a modern flair. Aside from being wonderful spooned over turkey, it's also great for dipping with chips. Takes about 25 minutes to make. (Hint: Use our bottled version instead 1233!) | |
| 1 - 1 pound 12 ounce | can Italian tomatoes in puree |
| 2 | tomatoes |
| 8 | sun dried tomatoes, boiled in 1/2 cup water until soft |
| 1 | onion, quartered |
| 2 - 8 | chipotle chiles |
| 2 cloves | garlic, minced |
| 1 tsp | oregano |
| 1 tsp | cinnamon |
| 1 tbsp | dis |
| Karla Kazaba, [20.11.19 21:00] tilled vinegar Core fresh tomatoes and cut into large pieces. Place with Italian tomatoes, onion, chipotles and garlic into food processor. Process until coarsely pureed. Place the salsa mixture in a medium size saucepan along with oregano, cinnamon and vinegar. Simmer for 15 minutes. Store in quart jars for up to a week. Flavor actually improves after a day or two. This makes about 3 cups. TURKEY FILLING for TACOS, BURRITOS & TOSTADAS Use this filling in any of the taco, tostada or burrito recipes. It's lean and light, yet delicious. Thanks to the cumin you'll never taste anything that compares to this turkey filling. It's delectable! You'll have enough filling to make 12 tacos or tostadas, or about eight burritos. The filling takes about 10 minutes to make. | |
| 2 pounds | leftover white turkey meat |
| 1/2 cup | salsa fresca |
| 2 cloves | garlic, minced |
| 2 tsp | ground cumin |
| Pico Pica sauce or any red pepper sauce to taste | |
| salt | |
| pepper to taste | |
| Using two forks, shred the turkey. In a medium sized bowl, mix shredded turkey with salsa, garlic, cumin, Pico Pica sauce, salt and pepper. Heat and serve. TANTALIZING TURKEY TACOS It seems like tacos are everyone's first introduction to Mexican food. Initially, the only kind of tacos around were made from ground beef. (Boring!) Now there is a myriad of meat, poultry and seafood fillings for tacos. Today, we focus on turkey. I've also listed two ways to serve tacos: using fried tortilla shells or hot, soft tortillas. You're probably more familiar with fried tacos, but as you read on the previous page, soft tacos are served curbside all over Baja and mainland Mexico. Aside from being authentic, they're lower in fat and calories. The recipe below serves four to six and takes about 30 minutes to prepare. | |
| 2 cups | turkey filling |
| 12 | corn tortillas |
| 1/2 cup | corn or canola oil, (optional - soft tacos aren't fried) |
| 2 cups | Chihuahua or Jack cheese, grated |
| 1 | tomato, diced |
| 1 bunch | green onions, chopped |
| 1/2 head | lettuce, shredded |
| cabbage, alternative | |
| 1 cup | each salsa fresca and salsa verde |
| Fried tacos: In small frying pan, heat oil until a drop of water sizzles immediately when added to it. Fry tortilla lightly on one side. Turn and fry lightly on the other side. Before tortilla becomes crisp, bend it in half, using tongs and a fork to hold it steady and crisp the folded end. Remove from oil and drain on paper towel. Repeat with all 12 tortillas. Heat filling until steaming. Place one to two tablespoons filling mixture inside taco shell. Add shredded lettuce, onions, tomatoes and top with cheese. Repeat for all tacos. Serve immediately. Street tacos (soft tacos): The difference here is that soft tacos are not fried. Heat tortillas in the oven or microwave until hot and pliable. Fold and fill in the same way as fried tacos. If your tacos seem inclined to fall apart, try using two tortillas for double the strength. Serve immediately. Soft tacos are served street side in Baja. I include corn tortillas, along with flour tortillas at all fiestas where people build their own tacos and burritos. (See previous section on Carnitas, Fajitas and Carne Asada Barbecues.) Quesa-tacos (a Baja street taco extravaganza): One of my all-time favorite tacos are carne asada quesa-tacos. The only difference between soft street tacos and these are that after you fill the corn tortilla with meat, you add some grated Jack cheese and flip it back onto the grill (or frying pan) until the cheese is melted. Then add the rest of the goodies. It is beyond delicious! YUMMERIFIC TURKEY BURRITOS Burritos make a wonderful do-it-yourself buffet dinner. The flour tortillas are put on the table in a covered dish, the meat or fish (in this case-turkey) is put in another serving dish and all other fillings, such as those listed below are displayed, along with a variety of salsas. People put whatever ingredients they choose into their burrito, roll it up and eat it. It's easy for the chef and entertaining for the guests. This takes about 30 minutes to prepare. | |
| 2 cups | turkey filling |
| 8 large | flour tortillas |
| 1 cup | refried be |
| 1 cup | thick sour cream sauce, (made with 1/2 pint heavy cream and 2 tbsp buttermilk) |
| 1 can | sliced olives |
| 1 cup | guacamole link to recipe |
| 2 cups | Chihuahua or Jack cheese, grated |
| 1 bunch | green onions, chopped |
| 1 bunch | cilantro, stems removed and diced |
| 1 cup | each salsa fresca and salsa verde |
| 1 - 12 ounce can | enchilada sauce |
| Heat tortillas in oven or microwave until hot and pliable. Heat filling in small saucepan or microwave until steaming. Fill with meat, beans, sour cream, olives, guacamole, cheese and onions. (Note that many of these items are optional. You can use all or only a few as your mood suits you.) Fold one end and roll into a log-like shape. If you prefer sauce over your burrito, immediately prior to serving, pour heated enchilada sauce over burritos and top with cheese. Heat in oven or microwave until cheese is melted, if desired. TERRIFIC TURKEY TOSTADAS Tostadas are like flat tacos that usually have a layer of frijoles on the bottom and different fillings (turkey, in our case), lettuce, guacamole, cheese and salsa on top. Tostadas are almost-salads and are perfect for a light meal. They too make great buffet fare. The recipe below serves six and takes 30 minutes to make. | |
| 2 cups | turkey filling |
| 12 | corn tortillas |
| 1/2 cup | corn |
| canola oil, alternative | |
| 1 1/2 cups | frijoles |
| 1 | tomato, diced |
| 1 bunch | green onions, chopped |
| 1/2 head | lettuce, shredded |
| 2 cups | guacamole link to recipe |
| 2 cups | Chihuahua or Jack cheese, grated |
| 1 cup | each salsa fresca and salsa verde |
In small frying pan, heat oil until a drop of water sizzles immediately when added to it. Fry tortilla lightly on one side. Turn and fry lightly on the other side. Remove from oil and drain on paper towel. Repeat with all 12 tortillas.
Heat filling and frijoles until steaming. Place one to two tablespoons of frijoles on top of fried tortilla. Top with another two tablespoons of filling. Add shredded lettuce, onions, tomatoes and guacamole. Top with cheese. Repeat for all tostadas. Serve immediately. And enjoy.
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