Mexican Turkey
6 to 8 servings
Turkey thighs emerge moist and tender in this slow-cooker recipe. The spice level is mild enough for young appetites.
2 pounds turkey thighs, skinned
One 8-ounce can tomato sauce
One 4-ounce can chopped roasted green chilis, with their juice
2 medium or 3 small white onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
Pinch of ground cumin
1 clove garlic, crushed
For serving:
8 large flour tortillas, at room temperature
3/4 cup shredded cheddar cheese
2/3 cup sour cream
Diced fresh tomatoes
Shredded iceberg lettuce
Put the turkey thighs in the slow cooker. Add the tomato sauce, chilis, onions, Worcestershire, chili powder, cumin and garlic and stir to coat the thighs with the mixture. Cover and cook on high until the turkey is tender, 3 to 3 1/2 hours.
Remove the turkey from the cooker and, once it has cooled a bit, pick the meat off the bones. Shred the meat, return it to the cooker and stir to combine well with the sauce. Spoon the meat and sauce onto a tortilla and roll up. Top with cheese, sour cream, tomatoes and lettuce. Repeat with the remaining tortillas and toppings and serve immediately.
Recipe tested by Bonnie S. Benwick
Per serving (based on 8): 307 calories, 21 gm protein, 26 gm carbohydrates, 13 gm fat, 61 mg cholesterol, 6 gm saturated fat, 390 mg sodium, 3 gm dietary fiber
