Turkey Carnitas

by Rachael Ray Show Staff 9:00 AM, November 10, 2016

Aired November 10, 2016

Serves 4

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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