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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 4 |
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This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day. Ingredients:
2 lbs turkey legs, preferably thighs, skinned |
1 (4 ounce) can chopped green chilies |
1 chopped onion |
2 minced garlic cloves |
2 tablespoons worcestershire sauce |
2 tablespoons chili powder |
salt and pepper |
1 (8 ounce) can tomato sauce |
8 large flour tortillas |
1 cup shredded cheese, cheddar, pepper jack, mozzarella |
1 cup sour cream |
diced fresh tomato |
lettuce |
cilantro |
hot sauce or salsa |
Directions:
1. Place turkey thighs in crock pot.
2. Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
3. Cover and cook on low for 10-12 hours.
4. Remove turkey from crock pot, shred meat and discard the bones.
5. Return the meat to the pot and stir to mix sauce and meat thoroughly.
6. Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
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