Recipe: Appetizing Tomatillo Braised Turkey Tacos

Tomatillo Braised Turkey Tacos. Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says. Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium. Heat a large sauté pan over medium high heat with the olive oil; add the chicken thighs, skin side.

Add the ground turkey and break apart with a spatula. Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through. Assemble tacos with your favorite toppings. You can have Tomatillo Braised Turkey Tacos using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Tomatillo Braised Turkey Tacos

1. You need 5 lb of bone-in turkey breast.
2. It's 2 C of tomatillo salsa.
3. It's 2 of yellow onions; large julienne.
4. You need 2 of carrots; peeled & cut thin on bias.
5. It's 1 of jalapeño; halved & thick julienne.
6. It's 4 cloves of garlic; slivered.
7. It's 2 t of Mexican oregano.
8. Prepare 1/4 C of apple cider vinegar.
9. Prepare 2 t of cumin.
10. Prepare 1 t of ground coriander seed.
11. Prepare 1 t of onion powder.
12. You need 1 t of garlic powder.
13. You need 1 t of ground celery seed.
14. It's 1 of drizzle extra virgin olive oil.
15. Prepare 1 t of paprika.
16. You need as needed of kosher salt & black pepper.

Ground turkey isn't always the leaner choice - it depends on which part of the turkey is ground. And while ground turkey breast is the leanest, it can end up rather dry after cooking. Be the first to rate & review! Put the braised pork in a serving vessel and serve with the warm tortillas, minced onion, Cotija, lime wedges, and Tomatillo Salsa Verde, plus any other toppings you love on a taco.

Tomatillo Braised Turkey Tacos step by step

1. For avocado salsa, combine 1 diced avocado with the juice from 1 lime, and a large pinch of salt and chopped cilantro.
2. De-bone turkey breast. Remove skin..
3. In a small, deep casserole dish lay onions across the bottom. Place carrots, jalapeños, apple cider vinegar, garlic, and salsa atop. Mix together..
4. Lay turkey breasts on top. Drizzle olive oil over the turkey. Season..
5. Bake uncovered at 375° for approximately 60 minutes or until turkey is completely cooked throughout with no pink flesh with juices running clear..
6. Use forks to shred turkey..
7. Variations; Tomato salsa, fruit salsa, chicken stock, turkey stock, vegetable stock, white wine, white wine vinegar, red onion, apple cider, smoked paprika, salsa verde, ranchero salsa, tequila, beer, thyme, ground jalapeño powder, white pepper, orange zest, shallots, habanero, bacon, oregano, zucchini, yellow squash, scallions, chives, cayenne, crushed pepper flakes, parsely, apple, arugula, spinach, corn, cotija, guacamole, poblano, serrano, ancho chile powder, queso fresco, chihuahua, white vinegar, champagne vinegar, rice, rice vinegar, black beans, white beans, chickpeas, coconut milk, lemon, sweet potatoes, pumpkin.

Place turkey legs on a wire rack set inside a rimmed baking sheet. Sprinkle dry brine all over both sides of legs. Let cool in braising liquid; cover and chill. Reheat, covered, until heated through before broiling. These tacos are filled with juicy and tender shredded pork flavored with a trio of chiles.