Mexican Turkey

The Washington Post, April 6, 2005

• • Cuisine: Central/South American
• • Course: Main Course
• • Features: Slow Cooker, Healthy

Summary:

Turkey thighs emerge moist and tender in this slow-cooker recipe. The spice level is mild enough for young appetites.

6 to 8 servings

Ingredients:

For the filling

• • 2 pounds turkey thighs, skinned
• • 8 ounces can tomato sauce
• • 4 ounces can green chili peppers, chopped and roasted, with their juice
• • 2 medium or 3 small white onions, chopped
• • 2 tablespoons Worcestershire sauce
• • 2 tablespoons chili powder
• • Pinch of ground cumin
• • 1 clove garlic, crushed

For serving

• • 6 to 8 large flour tortillas, at room temperature
• • 3/4 cup shredded cheddar cheese
• • 2/3 cup sour cream
• • Diced fresh tomatoes
• • Shredded iceberg lettuce

Directions:

For the filling: Put the turkey thighs in the slow cooker. Add the tomato sauce, chili peppers, onions, Worcestershire sauce, chili powder, cumin and garlic and stir to coat the thighs with the mixture. Cover and cook on high until the turkey is tender, 3 to 3 1/2 hours.

Remove the turkey from the cooker and, once it has cooled a bit, pick the meat off the bones. Shred the meat, return it to the cooker and stir to combine well with the sauce. Spoon the meat and sauce onto a tortilla and roll up. Top with cheese, sour cream, tomatoes and lettuce. Repeat with the remaining tortillas and toppings, and serve immediately.

Recipe Source:

From the "Not Your Mother's Slow Cooker Cookbook," by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2005).

307 calories, 13g fat, 6g saturated fat, 61mg cholesterol, 390mg sodium, 26g carbohydrates, 3g dietary fiber, n/a sugar, 21g protein.