Serves 4-6
Ingredients:
2 1/4 cups Silver Palate Marinara Sauce
2 tbsp. chili powder
1 tbsp. smoked paprika
1 tbsp. ground cumin
2 tbsp. brown sugar
2 tsp.
chipotle chili powder
1 1/2 tsp. salt
6 cloves garlic, minced
1 medium onion,
roughly chopped
2.5 lbs. turkey breast cutlets (or boneless pork loin)
1 tbsp.
corn starch
1 tbsp. cold water
1 tbsp. butter
soft taco shells
*Optional* shredded cheddar cheese,
shredded lettuce or cilantro,
Greek yogurt (or sour cream), pickled red onion,
diced jalapeño pepper
Directions:
1. Stir together the first 8 ingredients and pour
into the crock pot. Add the turkey cutlets and mix to coat well. Cover and cook
on medium for 6 hours.
2. When the turkey is done remove it from the pot
and shred it using two forks.3. Mix together the corn starch and water and add
it to the sauce. Stir in the butter until it melts, then add back the shredded
turkey and mix so that the turkey is well coated with the sauce.
4. Serve in warmed tortillas with fresh cilantro,
cheddar cheese, and pickled red onions and an ice cold beer.
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Who's behind the apron?
My name is Jan Greco. I am a transplanted New Englander
currently living in the Garden State and I’m the food blogger behind beetsandbluecheese.com. I’m
a former magazine and book designer, wife, mother and self-taught cook who
enjoys preparing and eating simple and delicious food. I am currently
working as the Director of Brand Strategy for an architect who is
also a practicing artist with a passion for creating with
organic materials. For years she’s been making runners, coasters and
placemats for friends and clients out of felt and recently decided to launch
a line of housewares; felt. by RG. That’s where I come in. My job is
to take the line from a well thought out idea to a reality, and so
far we’re off to a running start. My job may not immediately appear
food-centric, but in fact it’s kinda an extension of perfect of my love of
cooking. What’s better than a beautifully prepared meal served on a beautiful
tabletop!
I come from a long line of women who show their love through
food. Don’t think of mentioning you’re hungry around us and not expect to
sit down to eat, we will feed you! As a true lover of food (the more from
scratch, exotic and artisanal the better) I’m always on the hunt for new
opportunities to learn from and gain inspiration for my own culinary
exploits. I consider myself relatively fearless in the kitchen. I’m
willing to try just about any technique, recipe or style of cooking at least
once and I’m confident enough in my abilities that I can improvise if/when
things go awry. However all that goes out the window when we’re talking about
bread baking. No matter how many times I attempt to bake a nice crusty
loaf of bread the results turn out disappointing. I truly and with all my heart
long to successfully make an eye-rollingly delicious, crusty on the outside
light and wonderful on the inside, loaf of bread. A simple seeded boule or
a rustic baguette, bread so amazing it could easily serve as the meal, rather
than just the accompaniment to it. I’ve even joked that I either need a
bread baking class or an intervention. After my last bread baking fiasco I
swore that I was done. I vowed to myself that I wouldn’t make anymore attempts
until I finally took a baking class. But the thing is, I have a sickness.
An obsession. An undeniable need to fulfill my bread baking desires. I just
can’t stop myself from attempting another “this might be the one” recipe.
Sigh… But the odds are in my favor, right? Sooner or later I’m bound to
find success, of this I am certain!
I came up with my Pulled Turkey Taco recipe while
contemplating Sunday dinner one weekend. I like to have a proper dinner on
Sunday; nothing overly fancy, just a little more involved than your ordinary
weeknight meal. Sometimes I grocery shop with a clear menu in mind and
sometimes I buy whatever strikes my fancy and figure out how to use it later.
That’s exactly what happened the day when I came home from the store with
two packages of turkey cutlets. I knew I could grill them or bake them just
like I would chicken, but I felt like taking a more untraditional
approach. Francese? Stir fry? Parmigiana? No… Tacos! We’ve all had those
uninspired and dull as dishwater tacos made with a lump of ground beef and a
packet of “taco seasoning.” Yeah, no thanks. I had far greater aspirations
for my turkey tacos. First of all I planned to slow cook the turkey with sweet
onion, garlic and traditional Mexican spices so that it was crazy flavorful
and falling apart tender. Then I would shred it and serve it in warm soft
taco shells with some aged cheddar cheese, fresh cilantro leaves, pickled
red onion and jalapeños piled on top. Oh baby— These were some
of the tastiest tacos the Greco family has ever eaten (and frankly we’re eaten
more than out fair share.) So long boring hand-held meal and hello
delicious Sunday night dinner!
My family loves pickles and olives, my daughter almost to
the point of obsession! We always have a few varieties of your stuffed olives
on our cold antipasto platter when we entertain; and people ALWAYS comment on
how delicious they are.
