Scale
Ingredients
- 1 Bone-in Turkey Breast
- 1/4 cup Mexican style seasoning
- 1 Tablespoon olive oil
- 1 medium yellow onion
- 6 cloves garlic
- 4 chipotle peppers in adobo sauce
- 28 oz diced fire roasted tomatoes
- 14oz chicken broth
- 2 Tablespoon ground oregano
- 1 Tablespoon salt
- 2 teaspoons ground cumin
Jalapeño Lime Slaw Recipe
- 1/2 head cabbage finely shredded
- 1/4 cup cilantro finely chopped
- 1/4 cup green onion chopped
- 1 jalapeño diced
- 1/4 cup mayonnaise
- 1 Tablespoon Red wine vinegar
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon vegetable oil
- Juice from 1/2 lime
- Zest of 1 lime
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cumin
- Combine the cabbage, cilantro, jalapeño, and green onion in a large bowl. In a separate bowl add the mayo, mustard, vinegar, oil, and tensing ingredients. Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
Instructions
- Remove excess moisture from Turkey by parting with paper towel. Spray skin with canola oil and season with Mexican style dry seasoning.
- Prepare smoker for indirect cooking at 225 degrees. I used pecan pellets in the Traeger but use your favorite wood for smoke flavor.
- Place the turkey breast on the smoker and cook for 1 hour low and slow. Increase the temperature to 300 degrees and continue to cook until internal temperature reaches 165 on a probe thermometer.
- Loosely cover the turkey with aluminum foil and rest at room temperature.
- In a large pot over medium heat add 1 Tablespoon of olive oil and chopped yellow onion. 6. Cook for 2-3 minutes or until onion softens. Add minced garlic and continue to cook for 2-3 minutes.
- Add oregano, cumin, and chopped chipotle peppers and cook for 3-4 minutes. Then add fire roasted tomatoes, chicken broth, and salt.
- Bring the sauce to a simmer and reduce for 5-7 minutes.
- Pour the sauce into a food processor and blend until smooth.
- Shred the turkey breast into a cast iron pot, add the sauce and toss gently to cover.
- Place the cast iron pot on the smoker uncovered for 30 minutes. Wrap tortilla shells in aluminum foil and place on the smoker along side the turkey during the last 5 minutes.
- For serving lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime slaw, cotija cheese, pickled red onion, or any of your favorite taco toppings.