The best recipe for leftover turkey
I would be remiss if I didn’t put this recipe up for you to use with your leftover turkey. I found this recipe in a Cooking Light Magazine many, many years ago (it’s from the 90’s!). The sauce (or mole) has a lot of ingredients, but it’s not hard to put together and it’s REALLY delicious. It has a great combination of orange and chipotle for smokiness. Mexican Oregano is a must for the flavor. I have to admit, half the reason I cook a turkey is so I will have leftovers for tacos.
When I first started using this recipe, I had a hard time finding chipotle chiles in adobo. They’re more popular to use now so you shouldn’t have any problems locating them in a grocery store. They come in little cans, or jars, and they’ll keep in your refrigerator forever. Try a can and you will think of a lot of ways you could use them. They have a nice smoky flavor that adds more depth to soups, stews, marinades and other dishes.
We put avocado, James’ salsa, and grated cheese on our turkey tacos. I make a little cabbage slaw with a dollop (a little more than a tablespoon) of sour cream, some lime juice and a little chile powder to have on the side (although it’s good on your taco, too). Serve everything in bowls on the table, so people can put what they want in their tacos. I recommend using corn tortillas instead of flour tortillas. They’re more flavorful and authentic.
Taco Tuesday here we come!
Turkey Tacos
Equipment
- 1 blender or food processor
- 1 large skillet
- knife and cutting board
- 1 small oven safe baking dish to roast the onion and garlic
Ingredients
The mole sauce
- 1 chipotle chile and 1/2 teas. of adobo sauce
- 1/2 onion, peeled and quartered
- 2 cloves garlic, peeled
- 1/3 cup chicken or turkey broth
- 1/3 cup orange juice
- 2 TBLS cider vinegar
- 1/2 teas. dried Mexican oregano
- 1/2 teas. (heaping) cumin
- 1/2 teas. ground red pepper (optional)
- 1/4 teas. salt
- 1/4 teas. black pepper
- 1/4 teas. cinnamon
Other ingredients:
- vegetable oil
- 2 cups shredded, cooked turkey
- 8 corn tortillas
- 1 sliced avocado
- 1 cup salsa
- lime wedges
- shredded lettuce or cabbage
Instructions
- Place the onion and garlic in a small baking dish and bake at 400 degrees for 15 minutes. OR roast on a comal or cast iron skillet until blackened and soft.
- While they are roasting, put the chipotle chile and 1/2 teas. of adobo sauce with all the other ingredients for the sauce in a blender or food processor. Add the onion and garlic and process until smooth.
- Add a little oil to a skillet and heat on medium high, add the turkey and sauté until it starts to brown. Add the sauce and cook for a few minutes, until the liquid is absorbed, stirring every few minutes.
- Heat the tortillas, slice the avocados and serve with salsa, lettuce or cabbage and limes and cheese.
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