Turkey & Chorizo Soft Ta­cos

SERVES 4

Rachael Ray Every Day - - Shop Talk -

TA­COS

3 tbsp. olive or corn oil About 4 cups shred­ded red or green cab­bage (about 1∕2 head) 1 small red onion,

chopped 2 ser­rano or jalapeño chiles— halved length­wise, seeded, and thinly sliced Salt and pep­per 1 tsp. (about 1∕3 palm­ful)

car­away seeds 1 tsp. (about 1∕3 palm­ful) cumin seeds or ground cumin 1 tsp. (about 1∕3 palm­ful) pa­prika or smoked pa­prika About 3 tbsp. sherry vine­gar or ap­ple cider vine­gar About 2 btsp. p( acked) light brown sugar 1∕4 cup toasted pepi­tas 1 lb. roast turkey, coarsely chopped (about 4 cups) 1∕2 lb. fresh Mex­i­can chorizo, cas­ing re­moved 1 cup turkey or chicken stock Juice of 1ilme (about 2 tbsp.) 1 cup sour cream or

Mex­i­can crema 2 tbsp. chipo­tle hot sauce

(I like Tabasco Chipo­tle) 12 to 16 soft corn tor­tillas

TOP­PING OP­TIONS

Pick­led jalapeño slices Crum­bled queso fresco or asadero cheese Thinly sliced radishes Fresh cilantro leaves

■ In a large skil­let, heat 2 tbsp. oil, two turns of the pan, over medium-high. Add the cab­bage, onion, and chiles; sea­son with salt and pep­per. Add the car­away, cumin, and pa­prika. Cook, stir­ring of­ten, un­til crisp-ten­der, 10 to 12 min­utes. Add the vine­gar and sugar. Toss for an­other minute. Add the pepi­tas. Re­move the slaw from heat.

■ In a food pro­ces­sor, pulse the turkey un­til finely chopped.

■ Heat a cast-iron skil­let or grid­dle over high. Add the re­main­ing 1 tbsp. oil, one turn of the pan. Add the chorizo. Cook, oc­ca­sion­ally stir­ring and break­ing up the meat with a spoon, un­til browned, 3 to 4 min­utes. Add the turkey. Cook, stir­ring of­ten, un­til browned, about 2 min­utes. Add the stock. Cook, stir­ring of­ten, un­til the stock ab­sorbs into the meat, about 3 min­utes. Stir in the lime juice.

■ In a small bowl, stir the sour cream and hot sauce.

■ Heat a stain­less-steel or ca­st­iron skil­let over high or turn a gas burner on to medi­umhigh. In the skil­let or di­rectly over the gas flame, cook the tor­tillas, turn­ing them with tongs, un­til hot and blis­tered in spots, 30 to 45 sec­onds per side. Wrap in cloth nap­kins or a tea towel to keep warm.

■ Fill the tor­tillas with the turkey- chorizo fill­ing. Top with the warm slaw, sour cream sauce, and your choice of top­pings.

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