Beer-Braised Turkey Tacos with Roasted Tomato Salsa

Recipe printed from chiknpastry
 

Beer-Braised Turkey Tacos with Roasted Tomato Salsa
Adapted from Food & Wine, March 2010; serves 4

ingredients
salsa
3-4 plum tomatoes
2-3 unpeeled garlic cloves
1 serrano chile
1/2 onion, coarsely chopped
1/4 c cilantro (or more, to taste)
salt, to taste
lime juice, to taste

tacos
2 T evoo
Two 1-lb bone-in turkey thighs or drumsticks, skin and fat removed
salt and pepper
4 lg garlic cloves, thinly sliced
1 med onion, small dice
1 t dried Mexican oregano
1 lg jalapeno, sliced crosswise 1/4-inch thick
1 med plum tomato, coarsely chopped
1 ancho or guajillo chile, seeded and torn into pieces
1 cinnamon stick
1 12-oz bottle of dark Mexican beer (Modelo Negro)
1 c water
8 corn tortillas
2 T toasted black or white sesame seeds and cilantro, for garnish

instructions
heat 1 T in large dutch oven. season turkey with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. transfer to plate. add remaining 1 T of oil to dutch oven along with garlic, oregano, onion, and jalapeno and cook over moderate heat until onion is softened, about 8 minutes. add tomato, chile, and cinnamon stick and cook, stirring, until tomato releases juices.

preheat oven to 350 F. place salsa ingredients (tomatoes, serrano, and garlic) on baking sheet and roast until tender (20-30 minutes). keep oven on 350 F.

meanwhile, return turkey to pot and add beer and water; bring to boil. cover and simmer over low heat, turning once, until turkey thighs are tender, about 1 hour. transfer turkey to plate and let cool. discard cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.

puree roasted salsa ingredients with remaining salsa ingredients and season to taste.

shred turkey meat with two forks. wrap tortillas in foil and bake for about 8 minutes, until softened and heated through. transfer sauce to food processor and puree. return to pot and stir in shredded turkey. season with salt and pepper. spoon turkey over warm tortillas and top with cilantro, sesame seeds, and salsa.

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