Butterball Turkey Pot Roast Tacos

Dec. 1, 2010 | Food Management

Source:

Yield: 1 1/2 lb.

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