Turkey Tacos
The best thing to do with leftover turkey from Thanksgiving.
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.
Notes
I make a little cabbage slaw with a dollop of sour cream, some lime juice a sprinkle of sugar and a little chile powder to have on the side (although it’s good on your taco, too). A grated carrot would be a good addition to this as well.