Goya - Recetas

½ cdita. de chile chipotle en polvo

¼ de cdita. de semilla de comino

1 chile serrano mediano fresco, picado finamente

1 lata (15.25 oz.) de Maíz Tierno Entero GOYA®, escurrido

½ cdita. de sal

3 tazas de Pavo BUTTERBALL®, guisado y deshebrado

3 cdas. de cebolla morada, picada finamente

2 cdas. de jugo de limón

3 cdas. de cilantro fresco, picado

crema agria al gusto, lechuga en juliana y chile chipotle en polvo

½ taza de tomates, picados

12 tortillas de maíz (de 6 a 7 pulgadas)

1.	Heat corn in a nonstick (without oil) on medium-high for 2 to 3 minutes, or until toasted. Combine tomatoes, red onion, cilantro, lime juice, seeded Serrano pepper, garlic, 1-1/2 tsp olive oil, chipotle pepper powder, salt, cumin seed and black pepper in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend.
2.	Meanwhile, heat 1 tbsp. oil in a skillet on medium-high. Add leftover Butterball Turkey and sauté 4 to 5 minutes, or until heated through. Stir in additional chipotle pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm.
3.	Fold each tortilla in half to form a shell. Add shredded lettuce, ¼ cup turkey and ¼ cup corn salsa to each shell. Top with sour cream.

Rinde: 6 porciones.