A Mexican Family Recipe for Your Thanksgiving Leftovers
Turkey Leftovers - Try these Delicious Mexican Turkey Recipes
At a loss for what to do with that leftover Turkey? Endeavor these succulent Mexican Recipes!
Every yr my mom would brand turkey sandwiches, Turkey Tettrazini and turkey soup with the leftovers from our Thanksgiving dinner. Subsequently several decades, these got actually one-time. At least to me! I began experimenting-taking my favorite Mexican recipes that chosen for craven-and substituting turkey instead. Several of these recipes follow. You tin can choose between Turkey Enchiladas, Chipotle Turkey Breasts, or Turkey Tacos, Burritos or Tostadas. Try one. Attempt them all! I'm betting that yous volition exist hooked on cooking creatively Mexican with Thanksgiving leftovers!
TURKEY ENCHILADAS SUIZAS
I first had these mild, yet flavorful enchiladas when I was ten years old and staying in La Paz for the very first time. (They were made with chicken, of class-but who cares? They're nifty with turkey too!) Enchiladas are the superlative of the line equally far as Mexican food goes, co-ordinate to my mom (and her mom before her). So of grade I was encouraged to try them on my first big Baja adventure. I loved them then and I love them now. In fact, the most contempo time I had Enchiladas Suizas was at an bay-front restaurant right on the malec�northward in Lap Paz-for breakfast! While they're great for breakfast, nigh people volition prefer them for lunch or dinner. This recipe serves iv.
1 xx ounce tin whole tomatoes
1 - 7 ounce can diced green chiles
1 medium onion, quartered
2 - 3 cloves garlic, peeled
1 cup sour cream
table salt and pepper to taste
12 corn tortillas
1/two loving cup corn or canola oil
2 pounds leftover turkey chest meat, cut in cubes
iv cups Swiss, Chihuahua or Jack cheese, grated
i bunch dark-green onions, chopped
1 cup thin sour foam sauce (make with 1 cup one-half and half and two tbsp buttermilk)
In food processor, alloy together tomatoes, chiles, onion, garlic and sour cream sauce. Season to sense of taste with salt and pepper and pour into a big saucepan. Rut thoroughly.
Estrus oil in skillet until a drop of h2o sizzles when placed in it. Fry a tortilla lightly on both sides and then it'south still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a ix ten 14 pan. Stuff enchilada with turkey, cheese and onions. Whorl and identify seam side downwardly in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.
When all enchiladas are made, place the pan in a 350 caste oven for well-nigh twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until nearly covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with thin sour cream sauce.
TURKEY BREASTS WITH CHIPOTLE SALSA
This dish is practically effortless to make. The effluvious, smoky season of the chipotle salsa complements turkey wonderfully. This entree is non for the timid, however! The chipotle chiles make it quite spicy. Serves six and only takes about 35 minutes to set (including the time it takes to make the salsa).
vi - 4 to half-dozen ounce slices of turkey chest
salt and pepper to taste
1/two loving cup flour
one 1/2 tbsp coarsely footing black pepper
half dozen tbsp butter or margarine
1 ane/two cups chipotle salsa
Season with salt and pepper and lightly dust with flour. Cook butter in skillet and saute turkey breasts for a infinitesimal or 2 on each side, or until heated articulate through and nicely browned on the outside. Heat salsa in bucket until but boiling. Spoon over turkey breasts and serve.
SALSA CHIPOTLE
This salsa has a distinctive, cooked-over-a-campfire smoky flavor. Chipotle chiles are dried jalapenos, cooked and canned in adobo. They're quite hot, merely with deep, almost mesquite-like flavors that remind me of colonial Mexico. The sun-dried tomatoes add together a modern flair. Aside from existence wonderful spooned over turkey, information technology'south also great for dipping with fries. Takes about 25 minutes to make. (Hint: Utilise our bottled version instead 1233!)
one - i pound 12 ounce tin can Italian tomatoes in puree
2 tomatoes
8 sun dried tomatoes, boiled in one/ii cup water until soft
1 onion, quartered
2 - eight chipotle chiles
2 cloves garlic, minced
1 tsp oregano
i tsp cinnamon
ane tbsp distilled vinegar
Cadre fresh tomatoes and cut into large pieces. Place with Italian tomatoes, onion, chipotles and garlic into food processor. Procedure until coarsely pureed.
Place the salsa mixture in a medium size saucepan along with oregano, cinnamon and vinegar. Simmer for 15 minutes. Store in quart jars for upward to a calendar week. Flavor really improves afterwards a day or two. This makes virtually 3 cups.
TURKEY FILLING for TACOS, BURRITOS & TOSTADAS
Use this filling in whatever of the taco, tostada or burrito recipes. It'due south lean and lite, yet delicious. Thanks to the cumin you'll never sense of taste annihilation that compares to this turkey filling. It'south delectable! Yous'll have enough filling to make 12 tacos or tostadas, or near eight burritos. The filling takes about ten minutes to brand.
2 pounds leftover white turkey meat
1/2 cup salsa fresca
2 cloves garlic, minced
ii tsp footing cumin
Pico Pica sauce or whatever red pepper sauce to sense of taste
salt and pepper to gustatory modality
Using ii forks, shred the turkey. In a medium sized basin, mix shredded turkey with salsa, garlic, cumin, Pico Pica sauce, common salt and pepper. Oestrus and serve.
TANTALIZING TURKEY TACOS
It seems like tacos are anybody's first introduction to Mexican food. Initially, the only kind of tacos around were made from basis beefiness. (Tiresome!) Now there is a myriad of meat, poultry and seafood fillings for tacos. Today, we focus on turkey.
I've also listed two ways to serve tacos: using fried tortilla shells or hot, soft tortillas. Y'all're probably more familiar with fried tacos, only as you read on the previous folio, soft tacos are served curbside all over Baja and mainland Mexico. Aside from existence accurate, they're lower in fat and calories. The recipe below serves iv to vi and takes about xxx minutes to fix.
2 cups turkey filling
12 corn tortillas
ane/two loving cup corn or canola oil (optional - soft tacos aren't fried)
2 cups Chihuahua or Jack cheese, grated
1 love apple, diced
1 bunch green onions, chopped
1/2 head lettuce or cabbage, shredded
1 cup each salsa fresca and salsa verde
Fried tacos:
In minor frying pan, rut oil until a drop of h2o sizzles immediately when added to information technology. Fry tortilla lightly on one side. Turn and fry lightly on the other side. Before tortilla becomes well-baked, bend information technology in half, using tongs and a fork to agree it steady and crisp the folded cease. Remove from oil and drain on newspaper towel. Repeat with all 12 tortillas.
Heat filling until steaming. Identify ane to two tablespoons filling mixture inside taco shell. Add shredded lettuce, onions, tomatoes and elevation with cheese. Repeat for all tacos. Serve immediately.
Street tacos (soft tacos):
The departure hither is that soft tacos are not fried. Rut tortillas in the oven or microwave until hot and pliable. Fold and fill in the same manner as fried tacos. If your tacos seem inclined to autumn autonomously, try using two tortillas for double the strength. Serve immediately. Soft tacos are served street side in Baja. I include corn tortillas, along with flour tortillas at all fiestas where people build their ain tacos and burritos. (See previous section on Carnitas, Fajitas and Carne Asada Barbecues.)
Quesa-tacos (a Baja street taco extravaganza):
I of my best favorite tacos are carne asada quesa-tacos. The only difference betwixt soft street tacos and these are that after you fill up the corn tortilla with meat, you add together some grated Jack cheese and flip it dorsum onto the grill (or frying pan) until the cheese is melted. So add the rest of the goodies. It is beyond delicious!
YUMMERIFIC TURKEY BURRITOS
Burritos make a wonderful practice-it-yourself cafe dinner. The flour tortillas are put on the table in a covered dish, the meat or fish (in this example-turkey) is put in some other serving dish and all other fillings, such as those listed below are displayed, along with a variety of salsas. People put whatsoever ingredients they choose into their burrito, roll it up and eat information technology. It'south easy for the chef and entertaining for the guests. This takes about thirty minutes to prepare.
two cups turkey filling
viii large flour tortillas
ane cup refried beans
1 cup thick sour cream sauce (made with i/2 pint heavy cream and 2 tbsp buttermilk)
1 can sliced olives
i loving cup guacamole link to recipe
ii cups Chihuahua or Jack cheese, grated
1 bunch green onions, chopped
1 bunch cilantro, stems removed and diced
1 loving cup each salsa fresca and salsa verde
ane - 12 ounce tin enchilada sauce
Heat tortillas in oven or microwave until hot and pliable. Estrus filling in pocket-size saucepan or microwave until steaming. Make full with meat, beans, sour foam, olives, guacamole, cheese and onions. (Notation that many of these items are optional. You lot can use all or only a few as your mood suits yous.)
Fold one end and roll into a log-similar shape. If y'all prefer sauce over your burrito, immediately prior to serving, cascade heated enchilada sauce over burritos and meridian with cheese. Estrus in oven or microwave until cheese is melted, if desired.
TERRIFIC TURKEY TOSTADAS
Tostadas are similar flat tacos that usually have a layer of frijoles on the bottom and unlike fillings (turkey, in our case), lettuce, guacamole, cheese and salsa on top. Tostadas are virtually-salads and are perfect for a light repast. They as well make slap-up buffet fare. The recipe beneath serves six and takes thirty minutes to make.
2 cups turkey filling
12 corn tortillas
1/ii cup corn or canola oil
1 ane/2 cups frijoles
ane tomato plant, diced
i bunch green onions, chopped
1/2 head lettuce, shredded
2 cups guacamole link to recipe
ii cups Chihuahua or Jack cheese, grated
1 cup each salsa fresca and salsa verde
In modest frying pan, heat oil until a drop of h2o sizzles immediately when added to it. Fry tortilla lightly on one side. Turn and fry lightly on the other side. Remove from oil and drain on newspaper towel. Repeat with all 12 tortillas.
Oestrus filling and frijoles until steaming. Place one to ii tablespoons of frijoles on top of fried tortilla. Top with some other two tablespoons of filling. Add shredded lettuce, onions, tomatoes and guacamole. Acme with cheese. Echo for all tostadas. Serve immediately. And bask.
Recipe and tips provided by Ann Gamble.
| Join author Ann Hazard, every bit she leads yous through iv generations of celebrated Baja culinary take a chance. She shares not but her family'southward favorite travel tales, simply also the delicious, easy-to-prepare recipes she has nerveless and created. Past the time you've cooked a meal or two and finished reading the book, you lot're guaranteed a lasting dose of Baja Magic. The volume may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life! |  |
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Source: https://www.mexgrocer.com/mexcocina-turkey.html
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