Ghostfish Brewing Vanishing Point Turkey Tacos

Vanishing Point Turkey Taco Recipe

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)
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 30 min
  1. 2 tbsp olive oil
  2. 3 lb bone in turkey thigh and drumstick, skin removed
  3. 4 garlic cloves, minced
  4. 1 medium-sized sweet onion
  5. 1 large jalapeno, diced (seeds removed or keep some seeds for a little extra kick)
  6. 1 Roma tomato, coarsely chopped
  7. 1 tbsp fresh oregano leaves or 1 tsp dried oregano
  8. 1 cinnamon stick
  9. 1 cup water
  10. 12oz Vanishing Point Pale Ale
  11. 100% stone-ground corn tortillas
  12. Fresh cilantro (optional)
  13. Radishes, diced (optional)
  14. Sea salt & cracked black pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Season mixture with sea salt and cracked black pepper. Scoop turkey into warm tortillas and serve with cilantro and radishes, if using.
By Brian Thiel

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