Spicy Turkey Soft Tacos

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Description

Balance Choice Recipe from Chartwells Higher Education

Ingredients

Chipotle Chiles In Adobo Sauce: 1 (7-Ounce) Can
Medium Onions, Peeled And Quartered: 3
Garlic Cloves, Peeled: 1 Cup
TURKEY STOCK Or Low-Sodium Chicken Base Prepared According To Manufacturer Instructions: 2 Cups
Orange Juice: 2 Cups
Cider Vinegar: 3/4 Cup
Ground Cumin: 1 Tablespoon
Dried Oregano: 1 Tablespoon
Cayenne Pepper: 1 Tablespoon
Kosher Salt: 3/4 Teaspoon
Freshly Ground Black Pepper: 1-1/2 Teaspoons
Ground Cinnamon: 1-1/2 Teaspoons
Canola Oil: 2 Tablespoons
GROUND TURKEY: 6 Pounds
6-Inch Corn Tortillas: 48
Peeled And Diced Avocado: 3 Cups
Medium Thick And Chunky Salsa: 3 Cups
Limes, Cut Into 8 Wedges Each, For 24 Pieces: 3 Each
* Click to ingredient to choose one

Directions

1
MOLE SAUCE: Drain chipotles in a colander over a bowl, reserving 1 Tablespoon adobo sauce.
2
Remove 6 chiles; chop to measure 1/2 cup (4 ounces). (Reserve remaining adobo sauce and chiles for another use.)
3
Place the onions and garlic in a 2-inch half hotel pan and roast in a preheated 400 degree F oven for 15 minutes. (Onions may blacken a bit to create a smoky flavor for the sauce.)
4
While the onions and garlic roast, combine reserved adobo sauce, chipotle chiles, stock, orange juice, vinegar, cumin, oregano, cayenne, salt, pepper and cinnamon in a food processor or blender and process until smooth.
5
Slightly cool the roasted onion and garlic. Add to orange juice mixture in food processor.
6
Process until smooth. Cover and set molé aside.
7
TURKEY MIXTURE: Heat oil in large nonstick sautoir or sauté pan over medium-high heat.
8
Add turkey; sauté until brown.
9
Add reserved molé; cook until liquid is absorbed, stirring occasionally.
10
SERVICE: Heat tortillas according to package directions.
11
Spoon 1/4 cup turkey mixture onto each tortilla and roll up tightly.
12
Top each taco with 1 tablespoon avocado and 1 tablespoon salsa.
13
Serve 2 tacos per portion and garnish each with a lime wedge.