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Full Online Book HomeLearning KitchenSouthwestern - Taco - Spicy Turkey Tacos
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Southwestern - Taco -  Spicy Turkey Tacos Post by :boscoporp Category :Learning Kitchen Author :Unknown Date :March 2012 Read :855

Click below to download : Southwestern - Taco - Spicy Turkey Tacos (Format : PDF)

Southwestern - Taco - Spicy Turkey Tacos

1 can (7-ounce) chipotle chiles in adobo sauce
1/2 medium onion, peeled and quartered
2 garlic cloves, peeled
1/3 cup fat-free, less-sodium chicken broth
1/3 cup orange juice
2 tablespoons cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper

Remaining ingredients:
1 teaspoon vegetable oil
2 cups shredded cooked turkey
8 corn tortillas (6-inch)
1/2 cup diced peeled avocado
1/2 cup bottled salsa
4 lime wedges

Preheat oven to 400 degrees.

To prepare the mole, drain chipotles in a colander over a bowl, reserving 1/2 teaspoon adobo sauce. Remove 1 chile; chop to measure 1-1/2 teaspoons. Reserve remaining adobo sauce and chiles for another use.

Place the onion and garlic in a small, shallow baking dish; bake at 400 degrees for 15 minutes.

While onion and garlic roast, combine reserved adobo sauce, chile, broth, and next 8 ingredients (broth through black pepper) in a blender; add onion and garlic. Process until smooth.

To prepare the remaining ingredients, heat oil in a large nonstick skillet over medium-high heat. Add turkey; saute 12 minutes or until browned. Add mole; cook 4 minutes or until liquid is absorbed, stirring occasionally.

Heat tortillas according to package directions. Spoon 1/4 cup turkey mixture onto each tortilla, and roll up. Top each serving with 2 tablespoons avocado and 2 tablespoons salsa. Serve with lime wedges.

Yield: 4 servings (serving size: 2 tacos and 1 lime wedge).
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Southwestern - Tacos -  Chicken Tacos Southwestern - Tacos - Chicken Tacos

Southwestern - Tacos -  Chicken Tacos
2 tsp. vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 8 oz. can tomato sauce Dash each hot sauce (Tabasco), oregano, salt, pepper 8 oz. boned, cooked chicken, diced Tortillas or taco shells Shredded cheddar cheese Diced tomatoes Shredded lettuce Hot sauce or salsa Cook and bone chicken. In skillet, heat oil; add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomato sauce and seasonings and continue to simmer about 5 minutes longer; add chicken and heat through. Divide mixture among tortillas or taco shells and garnish with hot sauce, shredded cheese, lettuce and

Southwestern - Taco -  Mexican Caesar Salad Tacos Southwestern - Taco - Mexican Caesar Salad Tacos

Southwestern - Taco -  Mexican Caesar Salad Tacos
We often receive requests for meatless entrees. This healthy and intriguing recipe got a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! 8 cups (10-ounce package) torn Romaine lettuce 2 cups (8 ounces) mild cheddar shredded cheese, divided 1 ripe avocado, diced (optional) 1/2 cup (4-ounce can) Ortega® Diced Green Chiles 1/2 cup canned black beans, drained and rinsed /4 cup frozen whole-kernel corn, thawed 1/3 cup Caesar salad dressing 1/4 cup Ortega® Thick & Smooth Taco Sauce 1 package (12) Ortega® Taco Shells, warmed Diced tomatoes Combine lettuce, 1 cup cheese, avocado, chiles,