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Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 4 |
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This is actually shredded turkey which may be used to make Mexican foods like burros or tacos or in salads such as taco salad or in sandwiches. To make barbecued turkey sandwiches, substitute barbecue sauce for the tomato sauce in the recipe below. Ingredients:
12 ounces turkey tenderloins or 12 ounces turkey thighs, boneless and skinless |
1 (8 ounce) can tomato sauce |
2 medium tomatoes, chopped |
1 small onion, thinly sliced |
1 green bell pepper, chopped |
4 pimento stuffed olives, sliced |
1 garlic clove, minced |
3/4 teaspoon ground cumin |
1/2 teaspoon ground oregano |
1/8 teaspoon black pepper |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1 cup cooked brown rice (optional) |
1 cup cooked black beans (optional) |
Directions:
1. Place the turkey in a 3-1/2 to 4 quart slow cooker. Add the tomato sauce, chopped tomatoes, sliced onion, chopped bell pepper, sliced olives, minced garlic, ground cumin, dried oregano, and black pepper, mixing gently. Cover and cook on LO heat 6-7 hours.
2. Shred the turkey in the slow-cooker using 2 forks. Stir in the lemon juice and salt.
3. Serve with rice and/or beans, if desired.
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