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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
8
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Turkey Birria Tacos
Ingredients
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1
large turkey carcass plus skin and any vegetables or herbs stuffed in the cavity (meat removed and reserved)
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3
large chiles guajillos (0.6 oz/18 grams), stemmed and seeded
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2
large chiles pasillas (0.4 oz/12 grams), stemmed and seeded
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4
chiles de árbol, stemmed (and seeded for mild)
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1/2
medium white or yellow onion
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8
garlic cloves, peeled
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2 tablespoons
plus 1 ½ teaspoons Diamond Crystal kosher salt (1.1 oz/30 grams), plus more to taste
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1 tablespoon
black peppercorns
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3
dried or fresh avocado or bay leaves
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2
whole cloves
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1
small stick canela or cassia cinnamon
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1/2 teaspoon
whole cumin seeds
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1/2 teaspoon
whole coriander seeds
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1 1/2 teaspoons
dried marjoram or Mexican oregano
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1 teaspoon
dried ginger
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1 cup
leftover cranberry sauce
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1/4
chopped white onion
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1 to 3
chopped jalapeños
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1
garlic clove, finely grated
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1 teaspoon
orange zest (optional)
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1 to 2 tablespoons
orange juice (optional)
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For serving: chopped onion, cilantro, lime wedges, warm corn tortillas
Directions
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Cover turkey carcass, skin, any vegetables or herbs stuffed in the cavity, chiles guajillos, chiles pasillas, chiles de árbol, onion, garlic and salt with water in a large stock pot and bring to a boil over high heat. Meanwhile, toast the spices. Toast peppercorn, avocado leaves, cloves, canela, cumin and coriander in a medium skillet over medium high, swirling the skillet or tossing the herbs and spices, until lightly charred and very fragrant, about 1 minute. Add the marjoram and toast, tossing frequently until marjoram is very fragrant and lightly toasted, about 30 seconds. Transfer to the stock pot with the turkey and chiles. Reduce stock to a low boil and cook, uncovered until stock is very flavorful, and the bones separate easily from the bones.
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Strain stock through a fine mesh sieve into a large bowl, reserve stock and chiles. If you want to reserve any of the vegetables, herbs or spices, you will be adding lots of flavor to the broth but it is completely optional, I want to make this as easy as possible! Transfer chiles any vegetables, herbs or spices and 4 cups of the stock to the jar of a blender and puree until smooth. Wipe out stock pot with a paper towel and transfer chile puree and strained stock into the pot and stir to combine. Bring to a simmer.
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Chop or shred any leftover turkey meat. And add to the simmering stock. Cook 20 minutes, stirring occasionally, until the flavors have melded and the meat is very tender. Taste and season with salt if necessary.
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Stir cranberry sauce, onion, jalapeño, garlic, orange zest and orange juice in a medium bowl until thoroughly combined. Taste and season with salt or lime juice if necessary.
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Divide the meat among shallow bowls and pour the consommé over. Top with the chopped onion and cilantro. Serve with lime wedges for squeezing, cranberry salsa and tortillas to make tacos.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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