MAKE YOUR OWN TACOS BAR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 10 tacos
Number Of Ingredients 32
Steps:
- Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
- Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
- Combine all Pico de Gallo ingredients in a small bowl and serve.
- To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.
CHIPOTLE TURKEY TACOS
Just whipped this recipe up on a whim. Why should pork get all the chipotle/pineapple fun? Meaty, sweet, with a little spicy kick. This will surely become the most popular taco you will ever make! An excellent addition to this meal is the Cilantro-Lime Rice recipe from AllRecipes.
Provided by Ceretto
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
- Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
- Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
- Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 26.7 g, Cholesterol 83.8 mg, Fat 15.8 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 3.4 g, Sodium 763.2 mg, Sugar 5.9 g
SPICY CHIPOTLE TURKEY WRAPS
Smoked turkey, with Monterey jack cheese, veggies, and spicy chipotle mayo, all wrapped in a whole wheat flour tortilla. The perfect addition to a summer picnic!
Provided by messy_jessie
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl. Spread the mixture evenly on the tortillas. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the tortilla up to the top edge, forming a tight cylinder. Cut the wrap in half before serving.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 47.3 g, Cholesterol 92.6 mg, Fat 52.4 g, Fiber 7.6 g, Protein 30.9 g, SaturatedFat 16.9 g, Sodium 1454.2 mg, Sugar 1 g
CHIPOTLE TURKEY TACO SALAD
This is taco salad calabasitas style!! I created this recipe for the Craze-E cooking contest #2, Summer 2009. Enjoy!!
Provided by Spongebob Chefpants
Categories Poultry
Time 40m
Yield 1 large bowl
Number Of Ingredients 18
Steps:
- Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
- Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
- Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
- Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
- Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
- Remove the turkey from heat and keep warm to assemble the salad.
- Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.
TURKEY CHILLI & RICE TACOS
These Mexican corn tortilla shells are filled with chilli con carne made with healthy and thrifty turkey mince
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up well with a fork. Stir in the rice and beans, and mix well, then add the stock.
- Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and scatter over the coriander. Heat the taco shells following pack instructions, then serve with the mince mixture, lettuce and soured cream. Let everyone build their own dinner, adding grated cheese and guacamole.
Nutrition Facts : Calories 503 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.16 milligram of sodium
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
- For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
- Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
- While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
- For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
- Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
GROUND TURKEY AND CHIPOTLE TACO FILLING
Make and share this Ground Turkey and Chipotle Taco Filling recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 36m
Yield 6 cups
Number Of Ingredients 16
Steps:
- Microwave onions, chili powder, oil, garlic, chipotles, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir tomato sauce and sugar into slow cooker.
- Mash bread and milk into paste in large bowl using fork.
- Mix in ground turkey, ½ tsp salt and ¼ tsp pepper using hands.
- Stir turkey mixture into slow cooker, breaking up any large pieces (do not overmix).
- Cover and cook until turkey is tender, 4-6 hours on LOW.
- Let turkey filling settle for 5 minutes, then remove fat from surface using large spoon.
- Break up any remaining large pieces of turkey with spoon.
- Stir in cilantro, scallions, and lime juice and season with salt and pepper to taste before serving.
- Use as filling for tacos, burritos, etc.
Nutrition Facts : Calories 345.4, Fat 17.6, SaturatedFat 4.1, Cholesterol 105.4, Sodium 426.9, Carbohydrate 16.2, Fiber 3.6, Sugar 6.2, Protein 32.7
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- Heat oil in large skillet on medium. Add onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
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- While meat browns, chop kale and chipotles. When meat is ready, add kale, chipotles, and tomato sauce to pan and stir. Cover tightly and simmer, stirring occasionally, until kale is wilted, about 10 minutes.
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- Add softened butter, chipotle peppers, chopped rosemary leaves, salt, black pepper, oregano, orange zest, lime zest, and minced garlic in a food processor. Pulse until mixture comes together and resembles a paste.
- Preheat oven to 450°F. Remove thawed turkey from the packaging and take out the turkey neck and bag of giblets stuffed inside. Discard or keep to use in a different recipe.
- Place turkey breast side up in the roasting pan and insert an in-oven meat thermometer deep inside the breast of the bird. Make sure it’s not touching a bone. Set the in-oven meat thermometer temperature to 165°F. Place the turkey in the preheated oven and roast for 25 minutes to crisp the skin.
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- Carnitas Burrito. For the absolute best of the best at Chipotle, you really can't beat a carnitas burrito. This Chipotle dish is definitely our favorite popular menu item, and for good reason: The burritos are huge, the tortillas they use are so fresh and warm, and the fillings you can add make the burrito even better.
- Burrito Bowl with Chicken. One of Chipotle's most popular menu items is popular for a reason: The chicken burrito bowl is delicious, filling, simple, and can be as healthy or unhealthy as you want it to be.
- Barbacoa Tacos. If you'll remember, the tacos at Chipotle aren't exactly what they're known for. But, when you order the tacos with barbacoa as the protein, they become one of the best items on the menu.
- Guacamole. Yes, the guacamole is extra money for a reason. Chipotle famously keeps their guacamole recipe super simple; they just use avocados, cilantro, jalapeño, red onion, lemon and lime juice, and salt.
- Salad with Barbacoa. Once again, the barbacoa at Chipotle is seriously delicious. Yes, it's fattier and has more calories than some of the other protein options, but that's because it's also a lot more flavorful.
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- Chicken Quesadilla. So, you already know that the chicken at Chipotle is their healthiest protein choice, but it's certainly not as flavorful as some of the other options.
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- Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, melt the butter. Whisk in the vinegar, chipotles, minced garlic, dried oregano and chopped thyme; let cool slightly. Transfer half of the chipotle butter to a small bowl and refrigerate until spreadable, about 20 minutes.
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