DESCRIPTION
Black Friday food just got a little more interesting with these leftover turkey tacos.
Ingredients
|
| 1 T | minced chipotle in adobo, plus 1 T of liquid |
|
| 1 jar | not just pasta sauce |
|
| 2 cups | leftover turkey, shredded |
|
| 3/4 cup | full fat Greek yogurt |
|
| 2 tsps | lime juice, plus lime wedges to serve |
Process
1
In a 12 inch skillet over medium-high, add the oil until shimmering. Add the cumin and coriander and bloom in the oil until fragrant and toasted, about 2 minutes. Add the chipotle chili and stir until slightly darkened, about 1 minute. Add the not just pasta sauce, bring to a boil, reduce heat to maintain a steady simmer and cook until slightly reduced and thickened, about 5 minutes.
2
Add the turkey, toss to coat, and cook until warmed through, 3-5 minutes. Meanwhile, place the corn tortillas right on top of the other free burners to develop some char. Once charred, wrap in aluminum foil to keep warm.
3
Place the sour cream in a bowl and mix with remaining 2 teaspoons chili in adobo and 2 teaspoons lime juice. To assemble tacos, place about ¼ cup meat mixture in each charred tortilla, top with the chipotle crema and pickled onion!
