3 large garlic cloves, minced
2 tablespoons white vinegar, plus more to thin the marinade if necessary
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 1/2 ounces mini paste ( available in Latin markets- it comes in a small, dark-red brick)
10 fresh cilantro stems
2 lbs boneless turkey breast or 2 lbs chicken shoulder
6 large soft white sandwich buns or 6 hero
sliced mozzarella cheese or provolone cheese
shredded Lettuce or cabbage
sliced ripe tomato
sliced red onion
pickled jalapeno pepper
hot salsa (optional) or medium salsa (optional)
- In a blender or food processor, combine the garlic, vinegar, juices, salt, and cumin. Pulse until well combined. Crumble in the pasta and pulse to combine into a very soft paste; add more vinegar by the tablespoon to loosen it up if necessary. Blend in the cilantro.
- Cut the turkey into lenghtwise slices 1/2 to 3/4 inch thick. Lay the turkey between two sheets of plastic wrap and pound to an even thickness of 1/4 inch. Coat the slices generously with the paste and refrigerate for at least 6 hours and no more than 12 hours.
- Half an hour before cooking, clrean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high.
- Remove the turkey from the marinade and shake off as much of the paste as possible. Place the turkey on the grill, close the lid, and grill for 5 to 7 minutes on each side, checking often to make sure the turkey doesn’ t burn or cook too quickly; if it does, move it to a cooler part of the grill. The turkey is done perfectly when it has an internal temperature of 145 degrees. Do not overcook or the turkey it will dry out. Set the turkey aside, loosely covered with foil.
- To serve, split the rolls and toast on the grill, then layer from the bottom up: cheese, turkey, lettuce, tomatoes, guacamole, onion, jalapenos, and salsa. Skewer with a couple of toothpicks and cut in half.Yummy …enjoy