Granny Smith's Tex-Mex Turkey Tacos is a long-time family favorite for using up leftover turkey. A soft rolled taco, (think enchilada style) of shredded turkey in a savory sauce wrapped in corn tortillas then topped with crisp lettuce and avocado slices
3 - 4cupschicken stockor use a combo of chicken and turkey stock
1 - 2tablespoonschili powderpreferably (for you Gail) Gebhardt
1teaspoondried oreganoor to taste, crushed between your fingertips
1teaspoonground cuminor to taste
salt and pepperto taste
2 - 3cupsfinely shredded iceberg lettuce
1ripe avocadopeeled and thinly sliced
Salsa or Taco Sauceoptional
Shred the turkey; set aside.
Heat the oil over medium heat in a large skillet; add the onion and garlic; saute until soft, about 5 minutes. Sprinkle in the flour; saute for a few minutes; add the tomatoes and half the stock, stir well. Add the spices and simmer 10 minutes. Add the turkey and enough stock to cover; simmer 15 minutes. Taste; adjust seasonings. Add additional stock, if necessary.
Meanwhile, brush the tortillas with some olive oil; place on a cookie sheet and set in a 325°F oven until they become pliable, about 2 - 3 minutes. Dip a tortilla into the simmering sauce; place on an individual warmed plate. Using a slotted spoon, fill with a portion of the turkey mixture; roll the tortilla to resemble an enchilada, continue, filling, and rolling (2 - 3 rolled "tacos" per plate). Once all the tortillas are filled, spoon additional sauce and turkey over the top. Top with shredded lettuce, avocado slices and a dollop of sour cream, if desired.
Note: Nutritional information may not be 100% accurate.If you should decide to use ground turkey, buy regular ground turkey not just breast meat to get a fuller flavor. Cook the meat it's no longer raw, then proceed with the recipe.If using flour tortillas, do not soften them, just let them come to room temperature.