Looking for something to do with that leftover Christmas turkey? If so, or you just love tacos and want to take advantage of post-Christmas turkey sales, this recipe is for you!
Prepared in a 3 quart minimum crock pot (slow-cooker)
4 hr 30 min
- 2 tbsp olive oil
- 3 lb bone in turkey thigh and drumstick, skin removed
- 4 garlic cloves, minced
- 1 medium-sized sweet onion
- 1 large jalapeno, diced (seeds removed or keep some seeds for a little extra kick)
- 1 Roma tomato, coarsely chopped
- 1 tbsp fresh oregano leaves or 1 tsp dried oregano
- 1 cinnamon stick
- 1 cup water
- 12oz Vanishing Point Pale Ale
- 100% stone-ground corn tortillas
- Fresh cilantro (optional)
- Radishes, diced (optional)
- Sea salt & cracked black pepper
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add turkey and cook for approximately 8 minutes, turning once halfway through until outside begins to brown. Remove turkey from skillet and place into crock pot.
- Add remaining 1 tbsp olive oil to skillet, reduce heat to medium. Add onion, garlic, and jalapeno and saute for approximately 8 minutes. Add tomato, oregano, and cinnamon stick and cook until the tomato begins to break down (approximately 8-10 minutes). Add mixture to crock pot.
- Add water and Vanishing Point Pale Ale to crock pot mixture. Cook on high heat setting for approximately 3-3 ½ hours or low heat setting for 6-6 ½ hours.
- Remove turkey from crock pot and place on a plate to cool. Carefully pour the liquid mixture into a saucepan and boil until the mixture reduces to approximately 1 cup or less (approximately 15 minutes).
- Wrap the corn tortillas in aluminum foil and bake in oven at 350 degrees for approximately 8-10 minutes until heated throughout. Remove the turkey meat from the bones (discard bones and unwanted parts). Place shredded turkey back into the crock pot. Pour the liquid into a food processor and puree. Mix the remaining liquid back in the shredded turkey.
- Season mixture with sea salt and cracked black pepper. Scoop turkey into warm tortillas and serve with cilantro and radishes, if using.