© 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
2 tbsp vegetable oil
1 c chopped onion
1 tbsp chopped garlic
2 tbsp tomato paste
1 tbsp dried ancho chili powder
1 tsp ground cumin
1-3/4 c tomato sauce
1-3/4 c cold water
1 c smooth peanut butter
1 Disk (3.1-oz) Ibarra or other Mexican drinking chocolate, chopped
1 qt sour cream
1/2 c freshly squeezed lime juice
1/4 c chopped fresh cilantro (loosely packed)
1 tbsp lime zest
2 lbs finely shredded white cabbage (about 4 qt)
1 lb green leaf lettuce sliced into chiffonade (about 4 qt)
2-1/2 lbs green or red California seedless grapes, sliced or halved
1 c sliced green onions
16 extra large flour tortillas
1 qt Quick Mole Sauce
4 lbs OVEN ROASTED TURKEY BREAST, sliced thin
3 c Cilantro Lime Sour Cream
QUICK MOLE SAUCE
Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic and cook until tender and golden brown, about 10 minutes.
Stir in tomato paste, chili powder and cumin. Add tomato sauce and water. Simmer for 10 minutes more. Cool slightly.
Place peanut butter and chopped chocolate in blender jar with half of the sauce.
Blend and then gradually add remaining warm sauce, scraping down blender sides as needed until sauce is smooth.
Use immediately or cover and refrigerate. Hold for service.
CILANTRO LIME SOUR CREAM
Whisk together sour cream, 1/2 cup lime juice, chopped cilantro and lime zest. Use immediately or cover and refrigerate. Hold for service.
Yield: 1 quart
ASSEMBLY and SERVICE
In a large bowl, combine shredded cabbage, lettuce, grapes and green onions. Cover and chill. Hold for service.
Per Order: On each tortilla, spread 1/4 cup of the Molé Sauce.
Arrange 4-ounces sliced turkey in a strip in the middle of each tortilla and dollop with 3 tablespoons of Cilantro Lime Sour Cream.
Top with 2 cups cabbage/grape mixture. Wrap tightly as a burrito.
Serve immediately.