Cooking Instructions
1.
Remove excess moisture from
Turkey Breast (1)
by patting it with a paper towel. Spray skin with
Canola Oil Spray (as needed)
and rub all over with
Mexican Seasoning (1/4 cup)
.
2.
Prepare smoker for indirect cooking at 225 degrees F (107 degrees C). I used pecan pellets in the Traeger but use your favorite wood for smoke flavor.
3.
Place the turkey breast on the smoker and cook for 1 hour, low and slow.
4.
Increase the temperature to 300 degrees F (150 degrees C), and continue to cook until internal temperature reaches 165 degrees F (75 degrees C) on a meat thermometer.
5.
Loosely cover the turkey with aluminum foil and rest at room temperature.
6.
While turkey is resting, combine the
Green Cabbage (1/2 head)
,
Fresh Cilantro (1/4 cup)
,
Jalapeño Pepper (1)
, and
Scallions (1/4 cup)
in a large bowl.
7.
In a separate bowl, add the
Mayonnaise (1/4 cup)
,
Yellow Mustard (1 Tbsp)
,
Red Wine Vinegar (1 Tbsp)
,
Vegetable Oil (1 Tbsp)
, zest and juice
Lime (1)
,
Granulated Sugar (1/2 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Ground Cumin (1/2 tsp)
, and
Ground Oregano (1/2 tsp)
. Whisk to combine and pour over cabbage mixture. Toss to combine and refrigerate for at least 1 hour.
8.
In a large pot over medium heat, add
Olive Oil (1 Tbsp)
and
Yellow Onion (1)
. Cook for 2-3 minutes or until onion softens.
9.
Add
Garlic (6 cloves)
and continue to cook for 2-3 minutes.
10.
Add
Ground Oregano (2 Tbsp)
,
Ground Cumin (1/2 Tbsp)
, and
Chipotle Peppers in Adobo Sauce (4)
. Cook for 3-4 minutes.
11.
Add
Fire Roasted Diced Tomatoes (1 can)
,
Chicken Broth (14 fl oz)
, and
Salt (1 Tbsp)
. Bring the sauce to a simmer and reduce for 5-7 minutes.
12.
Pour the sauce into a food processor and blend until smooth.
13.
Shred the turkey breast into a cast iron pot, add the sauce, and toss gently to cover.
14.
Place the cast iron pot on the smoker uncovered for 30 minutes. Wrap
TortillaLand® Flour Tortillas (to taste)
in aluminum foil and place on the smoker alongside the turkey during the last 5 minutes to warm up.
15.
For serving, lay out the tortilla shells and layer with the shredded turkey. Top with Jalapeño Lime Slaw,
Cotija Cheese (to taste)
,
Pickled Red Onions (to taste)
, or any of your favorite taco toppings.