- 1 1/2 pound leftover cooked turkey (just dark meat or a mixture of dark and white), shredded
- 1 1/2 cups turkey or chicken stock
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 1 jalapeño or serrano chili, finely chopped
- 1 small cinnamon stick
- 1 orange, peel removed with a vegetable peeler in long strips (save the orange for another use!)
- 1 large bay leaf
- 3 tablespoon canola oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons chili de arbol powder
- Salt and pepper
- 12 corn tortillas
- Lime wedges
- Cilantro leaves
- Crumbled queso fresco
- Chopped red onion
- Corn kernels, browned in skillet
- Radish, cut into matchsticks
In a small pot, add the turkey, stock, onion, garlic, chili, cinnamon stick, orange peel and bay leaf. Bring to a boil over medium-high then reduce heat and keep at low boil, stirring often until the liquid is absorbed, about 10 minutes. Discard the cinnamon stick, orange peel and bay leaf.
Heat a cast-iron skillet over medium-high. Add oil, three turns of the pan. When the oil ripples and smokes, add the turkey, cumin, coriander and chili powder; season with salt and pepper. Cook until the turkey is browned and crispy at the edges, about 15 minutes.
Working directly over a gas flame or in a dry, nonstick skillet, cook the tortillas over high heat until charred in spots, about 30 seconds per side.
Serve the turkey with the tortillas and toppings of your choice.
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