This recipe was voted best Thanksgivukkah recipe by our customers. Congratulations to the blogger, Kosher Like Me! We hope to feature more of your recipes in the future!
- 2 cups leftover roasted turkey, preferably dark meat, skin and bones removed
- 2 T. olive oil
- 1 large white onion, chopped
- 4-5 cloves garlic, peeled and chopped
- 1/4-1/2 jalapeno, stemmed, seeded, thinly sliced (optional)
- 1 tsp chili powder or taco seasoning (to taste)
- 1/2 teaspoon salt and ground pepper (to taste)
- 3 large tomatoes, chopped
- 1 cup frozen corn, defrosted
- 1/3 cup fresh cilantro, chopped
- 1 12 oz. bottle Mexican dark beer
- 1/4 cup water
- 12 taco shells or 6 whole grain soft tortillas
- Toppings suggestions
- chopped red onion
- chopped or torn iceberg lettuce
- avocado, sliced
- sesame seeds
- tomatoes, chopped
- sliced black olives
Heat olive oil in a deep sided pan.
Saute diced white onion and chopped jalapeno on medium heat until onion is softened and slightly browned, about 7 minutes. Season with chili powder, salt and pepper.
Add garlic and chopped tomatoes. Mix gently, simmering 3-4 minutes until tomatoes release juice.
Add corn, beer, and water and simmer actively, uncovered for 8-10 minutes. Add more water if you prefer the mixture wetter.
Add pulled turkey to sauce and simmer gently, mixing to warm throughout, about 5 minutes. Add cilantro at end to keep flavors bright.
Warm tacos in oven, following package instructions. Warm soft tortillas on foil lined cookie sheet for 2-3 minutes at 300 degrees.
Spoon 2 Tb saucy turkey mixture into taco or onto tortilla. Use cerated spoon if you prefer less sauce.
Top with your favorite condiment (see suggestions above or get creative).
Once you assemble this easy turkey mixture it can be kept in the refrigerator for 2 days. Gently reheat the sauce and assemble tacos when your crowd begs for something more interesting than turkey sandwiches.