© 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
6 oz corn oil
1 Head garlic cloves, minced
3 c green onions, diced 1/4 inch green and white
1-1/2 c onions, diced 1/4 inch
3 lbs TURKEY POT ROAST, thawed and shredded
3 Each jalapeño, seeds and stems removed, diced small
3 tbsp pasilla chili powder
2 tbsp cumin seed, toasted and ground
1 tbsp dried oregano leaves
1/8 tsp ground allspice
1-1/2 tsp black pepper
2 tsp salt
3 tbsp ancho chili purée
3 c enchilada sauce
3/4 c raisins
1-1/2 c Jack cheese, shredded
24 soft taco shells
As needed sour cream
As needed fresh cilantro
As needed shredded cheeses (Cheddar and Jack)
As needed diced tomatoes
As needed chopped green onions
As needed chopped jalapeño
In a heavy-duty large, deep sautier pan, heat oil.
Add garlic and sauté until fragrant. Add onions and sauté until soft.
Add jalapeños, pasilla chili powder, cumin, oregano, allspice, black pepper and salt. Stir and blend well.
Stir in enchilada sauce, ancho chili purée, and turkey pot roast. Simmer for 10 to 15 minutes (filling must be moist, but not saucy).
Remove from heat and add raisins and shredded cheese. Blend well.
Serve 3 ounces taco filling per each taco shell.
Garnish with each with sour cream, fresh cilantro, shredded cheeses, diced tomatoes, chopped green onions and/or minced jalapeños.