Ingredients & Directions
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2 oz.
4 cloves
1 C.
1/2 C.
1 lb.
1 ea.
1 Tbsp.
2 tsp.
1 tsp.
Dash
1/2 tsp.
1 tsp.
1 Tbsp.
1 C.
1/4 C.
1/2 C. |
Corn Oil
Garlic, minced
Green Onions, diced ¼" green and white
Onions, diced ¼ "
Butterball Turkey Pot Roast, shredded
Jalapeño, seeds and stems removed, diced small
Pasilla Chili Powder
Cumin Seed, toasted & ground
Oregano
Allspice
Black Pepper
Salt
Ancho Chili Purée
Enchilada Sauce
Raisins
Jack Cheese, shredded
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Garnish:
Soft Taco Shells
Sour Cream
Fresh Cilantro
Shredded Cheeses (Cheddar and Jack)
Diced Tomatoes
Chopped Green Onions
Chopped Jalapeño
Method of Preparation:
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In a heavy-duty sauté pan, heat oil.
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Add garlic and sauté for 30 seconds. Add onions and sauté for 2 minutes.
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Add jalapeños, pasilla chili powder, cumin, oregano, allspice, black pepper and salt. Stir and blend well.
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Add enchilada sauce, ancho chili purée, and turkey pot roast. Simmer for 5–10 minutes (filling must be moist, but not saucy.)
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Remove from heat and add raisins and shredded cheese. Blend well.
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Serve with taco shells (3 oz of Taco Filling per taco), sour cream, fresh cilantro, shredded cheeses, diced tomatoes, chopped green onions, and jalapeños.
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