Turkey Tacos

I like to start with 2 tacos and then get 4 more

I like to start with 2 tacos and then get 4 more

Tacos are the perfect food. That’s all.

Turkey Tacos

  • 1/2 large onion quartered
  • 3 jalapenos
  • 2 large dried Ancho peppers
  • 1 cup boiling water
  • 1 14 oz can tomatoes
  • juice from one lime
  • 4 cups turkey chopped into small dice
  • 1 cup chicken stock
  • half a bunch of cilantro stems included
  • salt/pepper to taste
  • olive oil
  • 1 oz tequila (optional)

Put ancho peppers in a two-cup mixing bowl. Cover with boiling water for about 20 minutes or while you finish the rest of your prep. In a blender place jalapenos, onion, cilantro, lime juice, reconstituted anchos, tomatoes and enough of the soaking liquid to blend into a smooth sauce. Pour sauce into a large skillet and bring to a boil. Add turkey and chicken stock and turn down to a simmer. Cook filling until thickened, seasoning with salt, pepper and more cilantro. Drink the tequila while you wait.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Mexican, Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Turkey Tacos

  1. ChgoJohn says:

    These are no ordinary tacos. They sound great, Greg.

  2. I wish we had more easy access to turkey in Japan. It’s not a common bird and though you can buy a whole frozen turkey at select supermarkets, you wouldn’t cook that for one. I would love a turkey taco even from a fastfood stand!

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