Warm the corn tortillas on a griddle. Top with a handful of cheese. Place a warm tortilla on top and proceed like making quesadillas.
Top each griddled quesadilla with shredded turkey, shredded cabbage, avocado, radishes and cilantro.
Serve with hot sauce, lime wedges, and hot broth on the side for dipping.
Ingredients
as needed oil, vegetable, for greasing griddle
48 - 64 ea Corn Tortillas, small
20 oz ea cheese, mozzarella
1 ea green cabbage, finely shredded
avocado, as needed
cilantro, fresh, as needed
lime wedges, as needed
hot sauce, as needed
Colorado Paste
Directions
Bring a pot of water to a boil and submerge the chilies in the water, using a small plate to weigh them down. Let sit until completely soft (about 30 minutes) then drain.
Put the onion, chiles, garlic, stock, and salt in a blender, and blend until completely smooth. Set aside.
Ingredients
6 ea Chile guajillo
6 ea Chile pasilla
3 ea Chile de arbol
1 onion
2 ea garlic, clove(s)
1 cup Turkey stock
1 tsp salt
Birria
Directions
In a deep pot, heat the vegetable oil until very hot. Add the onion and split garlic cloves, and char until almost black.
Add the Butterball® Turkey Thigh Roast (separating the meat into large chunks) as well as all the liquid in the bag.
Add the Colorado paste, turkey stock, and spices. Cover with a lid and simmer for 1 hour.
Remove the meat, shredding with forks or by hand. Double strain the broth.
