Approx. 20 6" Pressed Mazina™ Tortilla (08042)
3 lbs. Bone in Turkey Thigh and Breasts
1 tsp. Kosher Salt
1 1/2 tsp. Chipotle Powder
2 1/2 tsp. Poultry Seasoning
2 Tbsp. Whole Butter , softened
1 Tbsp. Olive Oil
4 oz. vol. Cranberry and Pomegranate Chutney , see related recipes
20 oz. vol. Turkey Chipotle Gravy , see related recipe
30 oz. vol. Cornbread , cut in 1/2" cubes
1.) Bring mazina tortillas to room temperature.
2.) Blend salt, chipotle powder, poultry seasoning, butter and olive oil together in a bowl to make a paste. Coat turkey with spice rub and place in 2” deep ½ hotel pan. Add water and place in 325F oven for approximately 1 hour or until minimal internal temperature of turkey reaches 165.
3.) Remove from oven and place turkey on clean worksurface. Hold liquid hot from pan. Shred turkey meat and hold in reserved liquid. Hold hot for service.
4.) Place cornbread cubes in 360F fryer and fry until lightly golden (approx 20-30 seconds). Remove from fryer and drain. Hold warm.
5.) Heat mazina tortillas on grill and mark both sides of tortillas.
6.) Spread ¼ oz. of cranberry and pomegranate chutney in the center of each soft taco.
7.) Top with pulled turkey and drizzle with ½ oz. of chipotle gravy.
8.) Top each taco with ½ of cornbread croutons and serve immediately.
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