Spicy Turkey Enchiladas

Yield: 12 servings

Ingredients

• 2 large turkey Breasts, boned and skin removed
• Anchiote Rub
• 2 tablespoons dried oregano (30ml)
• 2 tablespoons cumin seeds (30ml)
• 1 tablespoon coriander seeds (15ml)
• 1 tablespoon black peppercorns (15ml)
• 6 cloves
• 1 tablespoon ground allspice (15ml)
• ½ tablespoon ground cinnamon (7.5ml)
• 12 6” flour Tortillas
• 2 cups roasted red pepper sauce (500ml)
• 1 ½ cups of grated Mozzarella cheese (375ml)
• 1 cup spicy salsa (250ml)
• 2 cups Amber Ale (500ml)
• 2 cups of wood chips, 1 cup (250ml) soaked in beer for a minimum of 1 hour (500ml)
• 3 tomatoes, chopped medium dice
• 2 cups chopped lettuce of your choice (500ml)
• 1 cup of sour cream (250 ml)

Directions

1. In a medium size cast iron skillet set over medium heat add the cumin seeds, coriander, cloves and black peppercorns.  Toast seeds until fragrant (approximately 2 minutes). Remove from pan and let cool.
2. Place toasted seeds with remaining rub ingredients into a spice grinder (or coffee grinder) and pulse until a fine powder is achieved.
3. Rub onto turkey breasts and place in a sealable plastic bag.  Close the bag and let the turkey marinate in the refrigerator for a minimum of 4 hours-24 hours.
4. Build a smoke pouch by squeezing the excess liquid from the soaking wood chips and placing them in the center of a large piece of tin foil.  Add the dry wood chips and mix until well combined. Seal the foil around the chips to make a pouch.  Using a fork, punch several holes in the top and bottom of the pouch.
5. Place smoke pouch on one side of the grill, under the grate. Close lid and put 400ºF/200ºC or high heat under pouch. Wait for smoke.
6. Once the cavity of the barbeque is full of smoke, reduce heat to 250ºF/125°C or low heat. Oil the grate on the non heated side of the grill and place the turkey on the oiled grill.  Leave to smoke for 1 ½ -2 hours until they turkey juices are running clear on both breasts.  Remove from grill and loosely tent with foil.  Let meat rest 10 minutes before slicing.
7. Once turkey has rested slice into thin strips.
8. Divide the strips of turkey between the tortilla shells.  Add salsa evenly and sprinkle with half of the grated cheese.
9. Roll the turkey up into cylinders.  Place each of the enchiladas seam side down in a large oven- proof dish.  Pour the red pepper sauce over top and sprinkle with the remaining cheese.
10. Preheat barbeque to 350°F/175°C.
11. Place the pan on the grill and close lid. Cook for approximately 15 minutes or until cheese has melted and the sauce is bubbling.  Remove pan, place on serving tray and serve with chopped tomatoes, sour cream and lettuce.