Tony’s Texas Turkey
Cubed Turkey Breast
- 1 ½
Tbs. Liquid Smoke ( sub Smoked Turkey
- ½ tsp
New Mexico Chile Powder (sub Cayenne)
Juice of 2 Limes
- 1 Tbs.
- ½ tsp.
Ground Black Pepper
Oil (Flax seed)
Turkey to Marinade Set aside
Marinade 2Hrs. – Overnight
- 36 oz.
Roasted Anaheim and/or Pablano Chiles Pureed
Roasted Red Bell Peppers Pureed
- 2 Med.
Cloves Garlic Chopped
- 2 Tbs.
Franks Hot Sauce
- 1 Tbs.
- 1 Tbs.
- 1 6oz.
Can of Tomato Paste
- 3 Tbs.
Oil (Olive/Canola/Grape seed)
12oz. Can Pinto Beans ( Sub Soaked and Cooked beans)
12oz. Can Black Beans ( Sub Soaked and Cooked beans)
Green Onions Chopped ( set aside
Celantro (for Garnish)
- In a Sizable
w/ 2 Tbs. Oil, Brown The Meat and set aside. Pour off any remaining fat
Onions in The Pot 1Tbs.of Oil until tender Then Add Garlic for the last
- Add Chile
Puree, Hot Sauce, Tomato Paste, Salt, Cumin, Chile Powder, Meat and
remainder of Marinade.
and let simmer, ¾ covered for 1 ½ Hrs. Stirring about every 20 Min.
meat and shred in a food processor (4 1 second pulses) or by hand or the
old hand processor. ( You want the meat in various textures from fine to
chunky so don’t over process it)
shredded meat to the pot
beans with juice to pot and let simmer for 30 more minutes Uncovered
Season to taste for Salt/Pepper and Heat..
Serve in a bowl topped with
shredded Cheddar Cheese and a Dollop of Sour Cream. ( Optional but recommended. Or Just a couple of Table Sons
of Pico de gayo or your favorite Salsa)
Garnish with a sprinkle of Green Onion
Makes @10 Servings
Without the Cheese and Sour Cream This dish is
About 310 Calories per serving
- 6% Sat
And Yummy Good!! Spice up your diet