MEXICAN

FESTIVE TURKEY TACOS

By Sam | 9 December, 2017

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Half of the joy of festive holiday meals is enjoying the leftovers for the next few days. However, there are only so many turkey sandwiches you can enjoy and personally I find there comes a point where I really crave something with a little more zip. Introducing our Festive Turkey Tacos. Breathing some new life into your leftovers with chipotle cranberry sauce and a fresh salsa.

  • Author: Sam
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Ingredients

TACOS

6 Flour Tortillas

250g Cooked Turkey Meat, 50/50 white and brown meat

150ml Chicken Stock

1 Large Onion, finely diced

1 Garlic Clove, minced

1 Large Tomato, finely diced

60g Stilton

1 Large Bunch of Coriander, finely chopped

Juice of ½ Lime
¼ tsp Smoked Paprika

¼ tsp Ground Ancho Chilli

¼ tsp Ground Cumin

¼ tsp Ground Coriander

Generous Pinch of Salt and Pepper

CHIPOTLE CRANBERRY SAUCE

100g Cranberry Sauce

1 Small Onion, finely diced

1 Garlic Clove, minced

2 tsp Ground Chipotle Chilli

METHOD

THE CHIPOTLE CRANBERRY SAUCE

1. Place a small pan over a medium heat with a splash of ground nut oil and add in the onion, sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Add the chipotle chilli powder and fry off the spice for 2-3 minutes before adding in the cranberry sauce. Mix together and then reduce the heat to very low and leave for 5 minutes to fully infuse. Remove from the heat and set aside until needed.

 

THE TACOS

1. Prepare a quick salsa by combining the chopped tomato, half of the diced onion, lime juice and salt and pepper. Set aside until needed.

2. Place a large pan over a medium heat with a splash of ground nut oil and add in the remaining half of the onion. Sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning. Add the spices and fry off for 2 minutes before adding in the turkey meat. Mix together and then add in the chicken stock. Turn the heat up to high and cook until 90% of the liquid has been reduced. Season to taste and then remove the pan from the heat and prepare to assemble your tacos.

3. To make one taco, place a sixth of the turkey meat onto a warmed tortilla, followed by a few blobs of the chipotle cranberry sauce, a spoonful of the salsa and lastly crumble a few pieces of stilton on top with some coriander. Repeat for each taco and serve immediately.

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