Turkey Al Pastor Flautas with Stone Fruit Pico de Gallo

Try these Diestel Turkey Al Pastor Flautas with Frog Hollow Farm Blistered Yellow Peach & Santa Rosa Pluot Pico de Gallo, topped with Smoky Chipotle Crema

By | November 21, 2017

Ingredients

  • 1/2 fresh pineapple
  • 2 tablespoons achiote paste
  • 2 Frog Hollow Farm whole peaches
  • 2 Frog Hollow Farm Santa Rosa Pluots, diced
  • 2 medium tomatoes, diced
  • 1/2 medium red onion, diced
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon of kosher salt
  • 1 tablespoon fresh lime juice
  • 1 chipotle pepper
  • 1/2 teaspoon chipotle pepper adobo sauce
  • 1 cup Mexican crema or sour cream
  • 8 six-inch corn tortillas
  • 3 cups rice oil for frying

About this recipe

The recipe was supplied by Chef Rick Lewis, Epicurean Group, as a part of the article, "Meet the Farmer" Food Event.

Instructions

Directions:

Heat oven to 350 degrees.

Peel and cut the pineapple in small chunks; save the pineapple peels for later use.

Place the cut pineapple and achiote paste into a blender and blend until smooth.  Cut the turkey breast into 1.5 inch chunks and place into a container. Pour the pineapple achiote mixture over turkey breast and mix well; marinate overnight. 

Place the marinated turkey and its marinade in an oven-proof container, cover with the reserved pineapple peels.  Cover the entire container with aluminum foil and place in a 350-degree oven, cook for about 2.5 hours or until the turkey breast shreds. After the first hour, check the turkey every 30 minutes. Do not let the liquid reduce down too much and add water as needed. When turkey is done, shred the meat and reserved the liquid to add back to the turkey meat. Turkey should be fairly moist.

On a grill, open flame or using a torch, char the outside of the peaches. Do not remove the skin. Dice the peaches. Place diced peaches, diced pluots, diced tomatoes, diced red onion, chopped cilantro, salt and lime juice in a large bowl. Mix well and set aside. 

In a blender, add chipotle pepper, chipotle adobo, and Mexican crema or sour cream. Blend until smooth. Place in refrigerator for later use. 

Heat 3 cups of rice oil in a medium saucepan over medium-high heat. Take a tortilla and cook each side for 10 seconds, then place on a paper-towel-lined plate. Continue until all tortillas have been cooked. Turn off the heat.

Working quickly, place turkey meat in the center of each tortilla. Roll up each one, tightly in the shape of a cigar and hold closed with a toothpick. Heat the oil again, to medium high or about 375 degrees and, working in batches, gently fry the turkey flautas until golden brown, about 2 to 3 minutes. When cooked, set them aside to drain on a paper-towel-lined plate. Remove the toothpicks.

To Serve:

Place 2 turkey flautas in the center of each plate, add a generous portion of the pico de gallo on top and drizzle over the chipotle crema. Serve immediately.

Ingredients

  • 1/2 fresh pineapple
  • 2 tablespoons achiote paste
  • 2 Frog Hollow Farm whole peaches
  • 2 Frog Hollow Farm Santa Rosa Pluots, diced
  • 2 medium tomatoes, diced
  • 1/2 medium red onion, diced
  • 2 tablespoons of chopped cilantro
  • 1 teaspoon of kosher salt
  • 1 tablespoon fresh lime juice
  • 1 chipotle pepper
  • 1/2 teaspoon chipotle pepper adobo sauce
  • 1 cup Mexican crema or sour cream
  • 8 six-inch corn tortillas
  • 3 cups rice oil for frying
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