Mexican Turkey Recipe - The Washington Post

August 2024 · 2 minute read
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Turkey thighs emerge moist and tender in this slow-cooker recipe. The spice level is mild enough for young appetites.

From the "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2005).

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Ingredients

measuring cup

Servings: 6-8

For the filling

For serving

Directions

  • Step 1

    For the filling: Put the turkey thighs in the slow cooker. Add the tomato sauce, chili peppers, onions, Worcestershire sauce, 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.

  • Step 2

    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.

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    Nutritional Facts

    Per serving (based on 8)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From the "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2005).

    Tested by Bonnie S. Benwick.

    Published April 5, 2005

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