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RECIPE: (Leftover) turkey tacos with chipotle-cranberry salsa
Here's a way to kill two leftover birds with one stone.
RECIPE: (Leftover) turkey tacos with chipotle-cranberry salsa
Thanksgiving has come and gone, and if your fridge is looking anything like mine, baggies and containers of leftovers are threatening to take over. Here’s a way to kill two leftover birds with one stone: turkey tacos with chipotle-cranberry salsa. Just swing by your nearest Mexican grocery, or Tortilleria San y Roman (951 S. Ninth St.), where you can score a kilo of fresh corn tortillas for a couple dinero, for the Latin essentials necessary to transform your all-American leftovers into an easy Spanish-speaking dinner.
Photo: Adam Erace
Go Get This:
For the salsa ...
2 cups fresh cranberry sauce
2 chipotles in adobo
2 tbsp. honey
1 tsp. cumin
Juice of 1 lime
Handful of cilantro leaves
Salt and pepper to taste
For the tacos ...
4 cups shredded turkey, white and dark meat
1 dozen corn tortillas
1/2 cup crumbled queso fresco, to garnish
Handful cilantro leaves, to garnish
Lime wedges, to garnish
Now Do This:
Preheat the oven to 300. Make the salsa by combining all ingredients in a blender and puréeing until smooth. Season to taste and reserve.
When the oven is heated, wrap the tortillas in a damp dish towel and warm through, 5 to 10 minutes. Meanwhile, warm the turkey in a pan or microwave and serve in a bowl, with smaller bowls of cilantro, queso fresco and chipotle-cranberry salsa. Remove the tortillas from the oven and start building your tacos.
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