Not for the tenderfoot green chilli
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Turkey tenders; no skin, no bone |
| 2 | quarts | Water |
| 1 | tablespoon | Salt (up to) |
| 8 | Fresh roasted green chilies | |
| 1 | Onion chopped (up to) | |
| 5 | Cloves garlic chopped | |
| ½ | tablespoon | Ground cumin (up to) |
| 2 | Cubes chicken boullion | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
Directions
OPTIONAL
submitted by: jmchee@... (Marina in Phoenix, AZ) This is a spicy dish, so beware.
Cook turkey in salted water till tender, cool and shred. Add all the rest of ingredients. Simmer 1 hr. Optional: Thicken broth with 2 Tab. cornstarch in ¼ cup water. Wrap mixture in flour tortillas Note; buy fresh green chilies. Roast till blackened under broiler, Under running cold water, remove skins, stems and seeds. It is best to wear rubber gloves when doing this. You can use canned chilies but it makes for a much milder dish. You can adjust salt and spices to your own liking. Garlic adds great flavor.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 10 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .