Thursday, July 24, 2014

Beer-Braised Turkey Tacos

Beer-Braised Turkey Tacos
(12 tacos)


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


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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