Turkey Tacos

The everyday flavours of Mexico are the inspiration for tonight’s menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.

  • Apple Pie Burrito
  • Avocado and Corn Salsa
  • Cheesy Quesadillas
  • Margaritas
  • Turkey Tacos

Apple Pie Burrito

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

The Burrito

  • 3 Granny Smith apples, cored and cut into large chunks
  • 2 tbsp + 2 tbsp apple juice
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp cornstarch
  • 1/2 cup chopped walnuts
  • 6 flour tortillas
  • Dulce de Leche, for garnish

The Dulce de Leche

  • 1 can sweetened condensed milk, label removed
Directions:

The Burrito

  1. Preheat oven to 375°F
  2. Put apples in a pot with all but 2 tbsp of the apple juice, brown sugar and cinnamon.
  3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
  4. Stir cornstarch into the remaining 2 tbsp of apple juice and then stir mixture into the apples.
  5. Stir in walnuts.
  6. Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
  7. Fold in the sides and then roll up the burrito.
  8. Repeat with the remaining tortillas.
  9. Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.
  10. Spoon some Dulce de Leche over burritos and serve.

The Dulce de Leche

  1. Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.
  2. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.
  3. Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!
  4. Remove can and let cool completely.
  5. The milk will be transformed into a very thick, dark caramel. Spoon over burritos.



Avocado and Corn Salsa

Yield: 2

Ease of Preparation: Easy
Yield: 2 cups
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

Avocado and Corn Salsa

  • 1 cup frozen corn
  • 1 x avocado, pit removed and flesh chopped
  • 1 x small red onion, chopped
  • Juice of 1 lime
  • 1 tbsp ground cumin
  • 1 x small bunch fresh cilantro, chopped
  • Sea salt
  • Dash hot sauce
Directions:

Avocado and Corn Salsa

  1. Toss all the ingredients together and either serve immediately or refrigerate overnight.



Cheesy Quesadillas

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

Cheesy Quesadillas

  • 4 x flour tortillas
  • 1 cup Monterrey Jack or cheddar cheese, grated
  • Avocado Corn Salsa (recipe from this episode) or other salsa
  • Oil
Directions:

Cheesy Quesadillas

  1. Lay each tortilla flat and place a large spoonful of salsa along one side.
  2. Sprinkle with a quarter cup of the grated cheese and fold tortilla in half, pressing down slightly.
  3. Heat a large skillet over medium heat and add oil.
  4. Fry the quesadillas on one side until golden and crisp then turn over and toast the other side.
  5. Slice into wedges and serve with more salsa and sour cream.

Margaritas

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

Margaritas

  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup tequila
  • 1 cup Triple Sec or Grand Marnier
  • 4 cups ice cubes
  • 2 tbsp honey
  • 2 whole limes, 1 sliced into rounds
Directions:

Margaritas

  1. Place all the ingredients including just one of the limes into a blender and blend until ice is crushed and drink is smooth.
  2. Pour into 4 margarita glasses and garnish with a lime round.
  3. Serve immediately.


Turkey Tacos

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:

The Filling

  • 2 onions, peeled and chopped
  • 3 cloves cloves garlic, peeled and minced
  • 3 Tbsps olive oil
  • 1 lb. ground turkey
  • 1 x 28 oz. can whole tomatoes
  • 1/4 cup chili powder
  • 1 x 17 oz. can black beans
  • 12 taco shells

The Salsa

  • 2 ripe tomatoes, chopped
  • Half a red onion, chopped
  • Half a bunch fresh cilantro, chopped
  • Juice of 1 lime
  • Sea salt

Toppings

  • Sour cream
  • Sliced green onions
  • Grated cheddar
  • Lettuce leaves
Directions:

The Filling

  1. Sauté the onions and garlic with the olive oil in a large skillet over medium-high heat until they soften, then add ground turkey, breaking it up with a spoon as it begins to brown.
  2. When it's browned, add tomatoes and stir, breaking them up with a spoon.
  3. Add the chili powder and black beans and season with salt.
  4. Let simmer until all liquid has evaporated and mixture is thickened.

The Salsa

  1. Toss ingredients together and set aside to let flavours mingle.

Assembly

  1. Line taco shells with a lettuce leaf and then add a spoonful of filling and some salsa.
  2. Garnish with your choice of toppings and crunch away!



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