Beer-Braised Turkey Tacos
(12 tacos)
Ingredients:
2
tbsp. Extra Virgin Olive Oil
2
lb. Bone-in Turkey thighs or drumsticks, skin & fat removed
as
needed Salt & Black Pepper
4
large cloves Fresh Garlic, thinly sliced
1
medium White Onion, 1 inch dice
1
large sprig Fresh Oregano
1
large Fresh Jalapeno, stemmed, seeded & sliced crosswise (1/4 inch thick)
1
medium Fresh Tomato, coarsely chopped
1
medium Ancho Chile, stemmed, seeded & coarsely chopped
1
2-inch Cinnamon Stick
1
12-oz. bottle Dark Mexican Beer
1
cup Water
12
6-inch Tortillas (corn or flour), warm
as
needed condiments Diced Onion, Toasted Sesame Seeds & Cilantro
Directions:
In
a large Dutch oven, heat 1 tbsp. of oil over moderately high heat. Season turkey with salt & pepper and add
to pan. Cook until richly browned all
over (about 8 minutes) and then transfer to a plate. Add remaining oil to pan with garlic, onion,
oregano and jalapeno. Reduce heat to
medium and cook until onions are soft (about 8 minutes). Remember to stir as needed throughout cooking
process. Add the tomato, ancho chile
& cinnamon stick cooking until tomato releases its juice. Return the turkey to pan, add beer and water
while bringing to a boil. Cover and
simmer over low heat about 1 hour. Turn
turkey over halfway through cooking time.
Return turkey to plate and let cool a little. Discard oregano sprig and cinnamon stick from
pan. Bring liquid to a boil over high
heat until reduced to ¼ cup (about 12 minutes).
Remove turkey meat from bones and shred.
Puree sauce in a blender. Add
both meat and sauce back to pan and mix well.
Season with salt and pepper to taste.
Transfer to a serving bowl and spoon turkey mixture into warm tortillas
and top with condiments.
Note: You can top with
any condiments you
prefer as well.
Ideas for Future Efforts
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