Butterball Foodservice | Guajillo Roasted Turkey Breast with Chef Vo

Name: Butterball Foodservice | Guajillo Roasted Turkey Breast with Chef Vo
Ingredients: 1. Roast 425 f; 1. Saute the Garlic: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and saute for about 1-2 minutes until fragrant; 1. Roast the Cactus: Preheat your grill or a grill pan over medium-high heat. Brush the cactus paddles with a little olive oil and season with salt and pepper. Grill for about 3-4 minutes per side; 2. Roast the Corn: If using fresh com, you can also grill it. Place the corn on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes.; 3. diced red bell pepper, and diced red onion. If using jalapefios, add them here as well; 2. Rehydrate the Chiles: In a bowl, cover the dried chiles with hot water and let them soak for about 15 minutes until they are soft. Drain and set aside.; 4. Cook the Mole: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the blended mole mixture and cook, stirring frequently, for about 5 minutes to deepen the flavor.

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Experience a unique menu offering with Guajillo Roasted Turkey Breast. Combines roasted turkey breast, nopales-and-corn relish, white bean puree, savory mole, and tangy pickled beans. Perfect for...

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Ingredients

1. Roast 425 f
1. Saute the Garlic: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and saute for about 1-2 minutes until fragrant
1. Roast the Cactus: Preheat your grill or a grill pan over medium-high heat. Brush the cactus paddles with a little olive oil and season with salt and pepper. Grill for about 3-4 minutes per side
2. Roast the Corn: If using fresh com, you can also grill it. Place the corn on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes.
3. diced red bell pepper, and diced red onion. If using jalapefios, add them here as well
2. Rehydrate the Chiles: In a bowl, cover the dried chiles with hot water and let them soak for about 15 minutes until they are soft. Drain and set aside.
4. Cook the Mole: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the blended mole mixture and cook, stirring frequently, for about 5 minutes to deepen the flavor.