Wednesday, February 9, 2011

Beer-Braised Turkey Tacos

Last night while making the duck ragu I started the turkey for this recipe. I used a turkey thigh and it took over an hour to cook so plan accordingly. You could also use a turkey leg. Since you're braising the meat you want to use bone in pieces and I think dark meat would be best. Braising the thigh the night before meant the flavors melded overnight. You could start it up to 2 days ahead. I found this in Food & Wine by Deborah Schneider.

Beer-Braised Turkey Tacos my way

1 tablespoon extra-virgin olive oil
1 bone-in turkey thigh, approximately 1 pound, skin and fat removed
Kosher salt and freshly ground pepper
2 large garlic cloves, pressed
1/2 medium red onion, diced
1 teaspoon dried oregano
1/2 large jalapeño, stemmed, seeded and diced (feel free to adjust to your taste-hotter or milder)
1 medium tomato, coarsely chopped
1/2 fresno chile, stemmed, seeded and diced
One 2-inch cinnamon stick
One 12-ounce bottle Mexican dark beer, such as Modelo Negro
1/2 cup chicken stock (might need more for sauce)
6-8 small corn tortillas like La Tortilla Factory Hand Made Style Corn Tortillas,
Optional: sliced avocados, shredded red cabbage, sliced scallions, sour cream, lime wedges and hot sauce

In a large cast-iron skillet, heat 1/2 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.

Add the remaining 1/2 tablespoon of oil to the skillet along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, fresno and cinnamon stick and cook, stirring, until the tomato releases its juices, about 2-3 minutes.

Return the turkey to the skillet, add the beer and stock and bring to a boil. Cover and simmer over low heat until the turkey thigh is tender, about 1 1/2 hours. Turn the thigh once or twice. Let cool. Discard the cinnamon stick. Refrigerate overnight.

Take turkey out of refrigerator and bring to room temperature, about 1/2 hour. Remove the turkey and bring the sauce to a boil over high heat in small pot. Add more stock if the sauce is too thick. Reduce to 1/4 cup, about 12 minutes. Using a hand held blender blend the sauce.

Remove the turkey meat and shred it. Add the turkey to the pot and stir into the sauce. Season with salt and pepper.

Heat the tortillas. I heat them directly on the gas burner. Wrap in foil and place in warm oven until ready to serve.

Serve the turkey with the tortillas and optional items. Make your tacos with your choice of garnishes.

These are messy and delicious and reminded me alittle of mole. Enjoy!

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