2 c cider vinegar
1/2 c sugar
1 c onion, chopped
2-1/2 c green bell pepper, seeded, chopped, medium dice
3 tbsp dried oregano leaves
3 tbsp chili powder
2 tbsp garlic powder
2 tbsp ground cumin
2 tsp pepper
9 lbs TURKEY ROAST, raw, cut into 1/4-inch strips
1 lb green pepper, seeded, chopped, medium dice
2 lbs, 2 oz lettuce, shredded
1 lb, 4 oz tomatoes, medium dice
1 lb, 10 oz Cheddar cheese, grated
60 (6-inch) flour or corn totilla shells
1 lb onions, finely diced
1 Gallon mild salsa
5 lbs sour cream
In 1 gallon container, combine vinegar, sugar, onion, bell pepper, oregano, chili powder, garlic powder, cumin and pepper. Mix thoroughly. Add turkey, cover and refrigerate for 6-8 hours.
Stir-fry turkey mixture in tilting kettle until turkey is no longer pink and 160 degrees F. is reached throughout the mixture. Scoop mixture into 2x12x20-inch steam table pan and hold for service.
In a separate 2x12x20-inch steam table pan, combine bell pepper, lettuce and tomato. Cover and refrigerate until service.
To serve 60 portions, place 1 ounce (#16 scoop) turkey mixture and 2 tablespoons cheese on each tortilla. Top with 1 (#10) scoop fresh vegetable mixture. Garnish with onions, salsa and sour cream as desired.
Yields 60 2-ounce portions.
356 Total Calories
17 g Total Fat
43 % Daily Total Fat
66 g Cholesterol
890 mg Sodium
33 g Total Carbohydrates
20 g Protein