Turkey Tacos with Dark Beer recipe was developed long ago.. in Mexico. Mexico is far beyond awesome. After spending over a year and a half in this breath-taking country, I admit just being there changed my perception of food. I simply became more aware of the pure essence of food and the culture of eating for hours 😉
Turkey tacos with dark beer is one of the recipes I developed when living in Playa del Carmen. And frankly, I completely forgot this recipe was supposed to be published in Cosmopolitan’s April issue.. For the past 2 week I’ve been moving from one place to another and I’m loosing my mind over so many boxes I need to unpack!! Packing was easy, unpacking, however, is a nightmare.. Anyone wanna help me? 🙂
Turkey Tacos with Dark Beer
Total Time: 1 hour, 40 minutes
Number of servings: 4
Per Serving 624 calories
Fat 27 g
Carbs 42 g
Protein 51 g
- 2 pounds (1 kg) turkey thighs (deboned)
- 2 tablespoons olive oil
- 2 onions, chopped (one for cooking, one for garnish)
- 4 garlic cloves, sliced
- oregano to taste
- 1 chilli pepper
- 1 tomato, chopped
- 1 cinnamon stick
- 1 1/2 cup (330 ml) dark beer
- 1 cup of water
- salt and pepper
- 12 corn tortillas
- 2 tablespoons roasted sesame seeds
- handful fresh coriander
- 1 lime
- Heat up one tablespoon olive oil in a large saucepan and roast turkey thighs until they are lightly golden. This should take around 8 minutes.
- Season with salt and pepper, place on a separate plate and set aside.
- In the same saucepan, heat up the second tablespoon olive oil and and throw in garlic, onion, oregano and chilli pepper (cook for the same amount of time).
- Add tomatoes and cinnamon and keep stirring until tomatoes release their juices.
- Return chicken thighs to the saucepan, add dark beer and water, bring to boil.
- Cover with lid, decrease the heat and let it simmer for 1 hour. The goal is to cook turkey thighs long and slow so they would become deliciously tender.
- After 30 minutes turn thighs and let other side cook properly as well.
- Once one hour is gone, take turkey thighs out of the pot and let them cool off. Once they are warm (they don't need to be necessarily cold), use your hands to gently tear the meat apart.
- Take oregano and cinnamon out of the pot and bring the sauce to boil.
- Let it simmer for 12 minutes until you've reduced liquids to a 1/3 of a cup.
- As soon as you have the sauce reduced, blend the sauce, add turkey thighs and season with salt and pepper to taste.
- Warm up your tortillas in the oven and top them with turkey thighs, fresh cilantro, sesame seeds, onion and lime!
It’s worth it, isn’t it 😉 Soon I’ll post photographs I took while traveling through Mexico, I hope you’ll enjoy them!