oz. Corn Oil
Cloves Garlic, minced
C. Green Onions, diced ¼" green and white
C. Onions, diced ¼ "
lb. Butterball Turkey Pot Roast, shredded
Ea. Jalapeño, seeds and stems removed, diced small
Tbsp. Pasilla Chili Powder
tsp. Cumin Seed, toasted & ground
tsp. Oregano
Allspice
tsp. Black Pepper
tsp. Salt
Tbsp. Ancho Chili Purée
C. Enchilada Sauce
C.Raisins
C.Jack Cheese, shredded
Garnish:
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.