Taco Pockets
Submitted by happyzhangbo
Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.
YIELD
4 servingsPREP
15 minCOOK
26 minREADY
42 minRegular tacos have one fatal flaw: they fall apart the second you bite them. This version fixes that with a flour tortilla wrapped around a seasoned turkey patty, then cut corner to corner into two triangles that hold their shape. The cheese melts inside, the veggies stay put, and you can actually eat it over a plate without wearing half of it.
The patty itself is essentially a Mexican-spiced turkey burger. Ground turkey breast mixed with chopped onion, garlic, ground cumin, dark chili powder, and cayenne pepper sauce, formed into four patties and pan fried. Seven minutes a side over medium high gets them crusty outside while staying juicy through the center.
Blister each flour tortilla briefly in a dry pan first. That step keeps the wrap pliable without going stiff, and the hot tortilla helps melt the Monterey Jack. A chunky homemade salsa on the side rounds it out: canned tomatoes stirred into sauteed onion, garlic, and green bell pepper with cumin.
Pro Tips
- Use the biggest flour tortillas you can find (12-inch). Smaller tortillas will not fold around the patty cleanly.
- Do not press the patties as they cook. Pressing squeezes out the juice that keeps turkey from tasting dry.
- Blister the tortilla just until dark spots appear, no more. Over-toasted tortillas crack when folded.
- Cut the pocket with a serrated knife or pizza wheel. A smooth blade drags and squishes the filling out the sides.
Variations
- Swap ground turkey for ground chicken or lean ground beef with the same spice blend.
- Add a swipe of refried beans on the tortilla before the taco sauce for a heartier pocket.
- Use pepper jack in place of Monterey Jack for a built-in heat kick.
Ingredients
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce.
Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
Mild Salsa:
Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic.
Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes.
Stir salsa to combine and transfer to a small serving bowl.
Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
Comments
