© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
10-3/4 lbs GROUND TURKEY
1-3/4 lbs chopped yellow onions
8 oz green chili peppers, chopped
1 tbsp minced garlic
4 oz all-purpose flour
2 tsp ground cumin
1 tbsp chili powder
1 tbsp dried oregano leaves
1 lb, 14 oz chunky salsa, slightly drained
3/4 oz TURKEY or poultry BASE
1 qt cold water
5-1/2 lbs (10-inch) flour tortillas
2-1/4 c cold water
2 oz cornstarch
3-1/2 lbs shredded lettuce
3-1/2 lbs chopped tomato
3-1/2 lbs light sour cream
3-1/2 lbs guacamole
Brown turkey in steam jacketed kettle. Drain if necessary.
Add onions and chili peppers to turkey and cook until tender. Add garlic and cook only until fragrant.
Stir flour and seasonings into the turkey mixture. Stir until smooth.
Add salsa, turkey base and water. Cook 15-20 minutes or until thick.
NOTE: The filling may be prepared one day in advance. Cover, label and refrigerate.
Separate tortillas and place in a slightly overlapping fashion in steamtable pans. Cover tightly and heat a few at a time, for about 5 minutes or just until soft.
Mix water and cornstarch. Brush edges of tortillas with cornstarch mixture.
Portion 4 ounces or No. 12 dipper turkey mixture just below the center of each tortilla.
Fold bottom edge over turkey. Fold sides into the center and then roll into a cylinder. If needed, brush on more cornstarch mixture to seal edges.
Place tortillas, seam side down on baking sheets until ready to fry. Cover and refrigerate.
Deep fry tortillas in preheated 375 degree F oil until golden brown, crisp and the internal temperature reaches 165 degrees F.
In a single layer, place fried chimichangas in counter pans with liners. Do not cover.
Offer toppings: 1 ounce, each, shredded lettuce, chopped tomato, sour cream and guacamole.