Turkey Tacos
Seasoning Mix:
1 TB. salt
1 TB. ground New Mexico chile pepper
2 tsp. dry mustard
2 tsp. dried cilantro leaves
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. crushed dried guajillo chile
1/4 tsp. black pepper
1/2 tsp. crushed dried, dark-roasted anche chile
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
Taco Mixture:
1 1/2 lbs. freshly ground turkey breast
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped canned mild green chiles
1 cup defatted chicken stock
1 cup apple juice
1 TB. minced fresh garlic
vegetable-oil cooking spray
Garnishes
20 6" corn tortillas
2 1/2 cups shredded lettuce
2 1/2 cups peeled, chopped fresh tomatoes
2 1/2 cups grated skim-milk cheese
1. Combine the seasoning mix ingredients in a large bowl. Add the taco mixture ingredients to the bowl and mix thoroughly.
2. Preheat a heavy 14" skillet over high heat to 350F about 5 to 6 minutes.
3. After the skillet is heated, spray the surface with a light coating of vegetable oil spray. Cook taco mixture for 20 minutes, turning occasionally to brown the meat evenly. The meat will not begin to brown until most of the liquid evaporates, about 13 to 15 minutes. After 20 min., turn off the heat.
4. Preheat the oven to 400F
5. In a 10" skillet, bring about 1/2 of water to a boil. Using tongs, dredge 1 tortilla at a time through the boiling water to soften it. Do not leave the tortillas in the water more than 2 or 3 seconds, as they become soft and fragile very quickly and will tear. Place the softened tortilla on a flat surface and down its middle, place 1/4 cup of the taco mixture, 2 TB each of the lettuce, tomato and grated cheese and roll it up.
6. Place the filled tortillas, seam side down, on a nonstick baking sheet and put them in the oven. Bake for 15 minutes, or until the tacos are crunchy. Serve immediately. (He says try it-you"ll be surprised. We shall see lol)
Source: Fork in the Road- Paul Prudhomme -1993
Seasoning Mix:
1 TB. salt
1 TB. ground New Mexico chile pepper
2 tsp. dry mustard
2 tsp. dried cilantro leaves
1 1/2 tsp. garlic powder
1 1/2 tsp. ground cumin
1 1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. crushed dried guajillo chile
1/4 tsp. black pepper
1/2 tsp. crushed dried, dark-roasted anche chile
1/2 tsp. dried thyme leaves
1/4 tsp. ground nutmeg
Taco Mixture:
1 1/2 lbs. freshly ground turkey breast
2 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped canned mild green chiles
1 cup defatted chicken stock
1 cup apple juice
1 TB. minced fresh garlic
vegetable-oil cooking spray
Garnishes
20 6" corn tortillas
2 1/2 cups shredded lettuce
2 1/2 cups peeled, chopped fresh tomatoes
2 1/2 cups grated skim-milk cheese
1. Combine the seasoning mix ingredients in a large bowl. Add the taco mixture ingredients to the bowl and mix thoroughly.
2. Preheat a heavy 14" skillet over high heat to 350F about 5 to 6 minutes.
3. After the skillet is heated, spray the surface with a light coating of vegetable oil spray. Cook taco mixture for 20 minutes, turning occasionally to brown the meat evenly. The meat will not begin to brown until most of the liquid evaporates, about 13 to 15 minutes. After 20 min., turn off the heat.
4. Preheat the oven to 400F
5. In a 10" skillet, bring about 1/2 of water to a boil. Using tongs, dredge 1 tortilla at a time through the boiling water to soften it. Do not leave the tortillas in the water more than 2 or 3 seconds, as they become soft and fragile very quickly and will tear. Place the softened tortilla on a flat surface and down its middle, place 1/4 cup of the taco mixture, 2 TB each of the lettuce, tomato and grated cheese and roll it up.
6. Place the filled tortillas, seam side down, on a nonstick baking sheet and put them in the oven. Bake for 15 minutes, or until the tacos are crunchy. Serve immediately. (He says try it-you"ll be surprised. We shall see lol)
Source: Fork in the Road- Paul Prudhomme -1993