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Butterball Turkey Pot Roast Tacos

Butterball Turkey Pot Roast Tacos

Butterball Turkey Pot Roast Tacos

Butterball Foodservice

Butterball Foodservice

Source: Butterball Foodservice

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Yield: 1 1/2 lb.

Ingredients & Directions

2 oz.
4 cloves
1 C.
1/2 C.
1 lb.
1 ea.
1 Tbsp.
2 tsp.
1 tsp.
1/2 tsp.
1 tsp.
1 Tbsp.
1 C.
1/4 C.
1/2 C.

Corn Oil
Garlic, minced
Green Onions, diced ¼" green and white
Onions, diced ¼ "
Butterball Turkey Pot Roast, shredded
Jalapeño, seeds and stems removed, diced small
Pasilla Chili Powder
Cumin Seed, toasted & ground
Black Pepper
Ancho Chili Purée
Enchilada Sauce
Jack Cheese, shredded


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.


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