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DIRECTIONS

  1. Combine seasoning sauce ingredients together. Mix well.
  2. Divide turkey evenly among 2" deep hotel pans. Break up any large pieces. Stir seasoning mixture throughout turkey. Divide evenly among both pans and roast at 350° F for about 45 minutes to reach an internal temperature 165° F.
  3. Fill each tortilla with ¼ c. (#16 scoop) of turkey. Serve with ¼ c. lettuce and ¼ c. diced tomatoes.

INGREDIENT

Vinegar, cider

50 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

INGREDIENT

Garlic, minced

50 SERVINGS

MEASURE: ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Cumin, ground

50 SERVINGS

MEASURE: ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Oregano, leaves, dried

50 SERVINGS

MEASURE: ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: ½ c.
WEIGHT:

INGREDIENT

Pepper, black, ground

50 SERVINGS

MEASURE: 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

INGREDIENT

Cloves, ground

50 SERVINGS

MEASURE: 1 ½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

INGREDIENT

Chipotle chili powder

50 SERVINGS

MEASURE: ¼ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¾ c.
WEIGHT:

INGREDIENT

Lemon juice

50 SERVINGS

MEASURE: ½ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

INGREDIENT

Chicken stock, reduced sodium

50 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

INGREDIENT

JENNIE-O® Shredded Thigh Meat, #220220, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 17 lbs.

INGREDIENT

Whole grain corn tortillas, 6"

50 SERVINGS

MEASURE: 100 ea.
WEIGHT:

100 SERVINGS

MEASURE: 200 ea.
WEIGHT:

INGREDIENT

Romaine lettuce, chopped or shredded

50 SERVINGS

MEASURE: 3 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 3 qt.
WEIGHT:

INGREDIENT

Tomatoes, diced

50 SERVINGS

MEASURE: 3 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 3 qt.
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

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Portion Size:
 

DIRECTIONS

  1. Combine seasoning sauce ingredients together. Mix well.
  2. Divide turkey evenly among 2" deep hotel pans. Break up any large pieces. Stir seasoning mixture throughout turkey. Divide evenly among both pans and roast at 350° F for about 45 minutes to reach an internal temperature 165° F.
  3. Fill each tortilla with ¼ c. (#16 scoop) of turkey. Serve with ¼ c. lettuce and ¼ c. diced tomatoes.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
Vinegar, cider 2 ½ c. 1 qt. 1 c.
Garlic, minced ½ c. 1 c.
Cumin, ground ½ c. 1 c.
Oregano, leaves, dried ¼ c. ½ c.
Pepper, black, ground 1 tbsp. 2 tbsp.
Cloves, ground 1 ½ tbsp. 3 tbsp.
Chipotle chili powder ¼ c. 2 tbsp. ¾ c.
Lemon juice ½ c. 2 tbsp. 1 ¼ c.
Chicken stock, reduced sodium 1 qt. 1 c. 2 qt. 2 c.
JENNIE-O® Shredded Thigh Meat, #220220, thawed 8 lbs. 8 oz. 17 lbs.
Whole grain corn tortillas, 6" 100 ea. 200 ea.
Romaine lettuce, chopped or shredded 3 qt. 2 c. 1 gal. 3 qt.
Tomatoes, diced 3 qt. 2 c. 1 gal. 3 qt.
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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