| Turkey Tenderloins |
| 1 Tablespoon chili powder |
| 1 Tablespoon ground cumin |
| 1 Tablespoon kosher salt |
| 1 Teaspoon cayenne pepper |
| 4 Pounds TURKEY TENDERLOINS |
| 4 Tablespoons olive oil |
| 3/4 Cup freshly squeezed lime juice |
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- Combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey.
- Over medium-high heat, brown turkey in 2 tablespoons oil, rotating tenderloins so all sides are browned. Add lime juice, cover and reduce heat to low. Cook until turkey is no longer pink in center and food thermometer reaches 170 degrees F.
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| Black Bean and Corn Salsa |
| 1 Cup sweet onion, minced |
| 3 Large jalapeno peppers, seeded and minced |
| 50 Ounces canned black beans, rinsed and drained |
| 1-1/2 Pounds sweet corn |
| 1 Cup seeded and chopped fresh tomato |
| 1/2 Cup fresh cilantro, chopped |
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- Over medium-high heat, sauté onion and jalapeno pepper in remaining oil until onion softens. Add beans, corn, tomatoes, remaining chili powder/cumin mixture and cilantro.
- Cook until mixture is heated throughout.
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| Service |
| 12 Wedges lime |
| As needed fresh cilantro sprigs |
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- Slice tenderloins on the diagonal. Portion 1/3-pound sliced turkey for each order.
- Garnish each presentation with a lime wedge and cilantro sprigs.
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