| Marinade Rub |
| 8 Ounces canned tomatoes, drained |
| 2-1/4 Tablespoons chili powder |
| 1-1/2 Tablespoons canned green chilies, diced |
| 1-1/2 Tablespoons red wine vinegar |
| 1 Tablespoon dark brown sugar |
| 1 Tablespoon honey |
| 1/2 Teaspoon ground cumin |
| 1/2 Teaspoon cayenne |
| 3 Cloves garlic, minced |
| 2 Tablespoon olive oil |
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- Puree all ingredients, except oil, in food processor. Pulse until blended. Slowly add oil in a steady stream.
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| Turkey |
| 2 Pounds BONELESS TURKEY BREAST ROAST |
| 1/2 Tablespoon olive oil |
| 2 Tablespoons brown sugar |
| 1 Large sweet onion, thinly sliced |
| 1/2 Cup Queso Fresco cheese, crumbled |
| As needed commercial barbecue salsa |
| 4 15-inch Cuban bread loaves |
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- Roast turkey breast in a preheated 325 degree F oven until the internal temperature of the roast reaches 170 degrees F.
- Allow turkey roast to slightly cool, pull turkey from bone and toss with 13 ounces marinade rub.
- Cover, refrigerate and marinade for at least 2 hours.
- In large skillet, heat oil over medium high heat. Add brown sugar and stir to melt.
- Add onions. Reduce heat and sauté until very limp and tender, about 10-15 minutes or until onions are completely glazed.
- Stir in turkey and marinade. Toss with onion, allowing turkey to heat thoroughly.
- Portion in Cuban bread loaves. Top with Queso Fresco cheese. Cut in half, on the diagonal. Serve with a side of fruit salsa.
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