Tijuana Turkey Food

TIJUANA TURKEY

Steps:

• Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
• Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
• Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
• Split mild green chiles and lay over breast and legs.
• Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
• Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.

CROCK POT TIJUANA TURKEY

Steps:

• Combine turkey, bell pepper, onion, and garlic in a 3 1/2 quart slow cooker.
• In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon, and red pepper. Stir into turkey mixture.
• Whisk tomato sauce with water and peanut butter; pour over turkey mixture, mixing well.
• Cover and cook on LOW 4 to 5 hours. Serves 4.
• Serve over hot cooked rice. Sprinkle with cilantro.
• Healthy Crockery Cookery Mable Hoffman.