Beer-Braised Turkey Tacos
Makes 12 tacos. I
pulled this from a Food and Wine
magazine web site, slow braised dark turkey meat shreds up beautifully, with a
molé-type sauce. I like to make the
shredded braised turkey to refrigerate in the sauce for up to 2 days. Reheat gently.
2 Tbs.
olive oil
two 1-lb. bone-in turkey thighs or drumsticks,
skin and fat removed
salt and
fresh ground pepper
4 large
garlic cloves, thinly sliced
1 medium
white onion, cut in 1” dice, plus minced white onion, for serving
1 large
fresh oregano sprig
1 large
jalapeño – stemmed, seeded and sliced crosswise ¼” thick
1 medium
tomato, coarsely chopped
1 ancho
chile – stemmed, seeded and coarsely chopped or torn
one 2”
cinnamon stick
one 12-oz.
bottle dark Mexican beer
12 corn
tortillas
sesame
seeds, for serving
cilantro
sprigs, for serving
In a large enameled cast-iron casserole, heat 1 Tbs. olive
oil. Season turkey with salt and pepper
and cook over moderately high heat until richly browned all over, about 8
minutes. Transfer turkey to a plate.
Add remaining 1 Tbs. olive oil to the casserole along with
garlic, diced onion, oregano, and jalapeño and cook over moderate heat,
stirring, until onion is softened, about 8 minutes. Add tomato, ancho, and cinnamon stick and
cook, stirring, until tomato releases its juices.
Return turkey to the casserole, add beer and enough water to
almost cover the meat, and bring to a boil.
Cover and simmer over low heat, turning once, until turkey is tender,
about 1 hour. Transfer turkey to a plate
and let cool. Discard oregano sprig and
cinnamon stick and boil sauce over high heat until reduced to ½ c., about 12
minutes. Transfer sauce to food
processor and puree.
Shred turkey meat.
Return sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Warm the corn tortillas. Spoon turkey into tortillas. Top with minced onion, sesame seeds, and
cilantro sprigs and serve.
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