K-12
Lunch
Turkey Enchilada with Tropical Salsa
Turkey Quesabirria
12
servings
Serving Size
30
mins.
Prep Time
120
mins.
Total Time
This dippable delight will be an instant hit, complete with the savory goodness of shredded turkey wrapped up with mouth-watering Mexican street taco ingredients.
Ingredients
Colorado Paste
Yield: 12-16 servings
6 ea.
Chile guajillo
6 ea.
Chile pasilla
3 ea.
Chile de arbol
1 whole
Onion
2 ea.
Garlic cloves
1 cup(s)
Turkey stock
1 tsp.
Salt
Directions
- 1. Bring a pot of water to a boil and submerge the chilies in the water, using a small plate to weigh them down. Let sit until completely soft (about 30 minutes) then drain.
- 2. Put the onion, chiles, garlic, stock, and salt in a blender, and blend until completely smooth. Set aside.
Ingredients
Birria
3 tbsp.
Vegetable oil
16 oz. ea.
Onion, diced
6 cup(s)
Garlic cloves, split
6 cup(s)
Turkey stock or water
2 tsp.
Oregano
2 tsp.
Cumin
1 ea.
Cinnamon stick
3 ea.
Cloves, whole
2 ea.
Bay leaf
Directions
- 1. In a deep pot, heat the vegetable oil until very hot. Add the onion and split garlic cloves, and char until almost black.
- 2. Add the Butterball® Turkey Thigh Roast (separating the meat into large chunks) as well as all the liquid in the bag.
- 3. Add the Colorado paste, turkey stock, and spices. Cover with a lid and simmer for 1 hour.
- 4. Remove the meat, shredding with forks or by hand. Double strain the broth.
Ingredients
Finishing & Garnishes
as needed
Vegetable oil for greasing griddle
48-64 ea.
Corn tortillas, small
20 oz. ea.
Oaxaca cheese or mozzarella
1 ea.
Green cabbage, finely shredded
as needed
Avocado
as needed
Cilantro
as needed
Lime wedges
as needed
Hot sauce
Directions
- 1. Warm the corn tortillas on a griddle. Top with a handful of cheese. Place a warm tortilla on top and proceed like making quesadillas.
- 2. Top each griddled quesadilla with shredded turkey, shredded cabbage, avocado, radishes and cilantro.
- 3. Serve with hot sauce, lime wedges, and hot broth on the side for dipping.
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