Look closely—are you absolutely sure that this is a spicy turkey taco? Or has a much more fearsome creature taken its place while your back was turned? If leftover turkey can be transformed into a delicious dish to enjoy with friends, who knows what else it is capable of?
Ingredients
- 10 dried mild chili peppers
- 2 onions
- 2 garlic cloves
- 2¾ oz almonds
- 2 tbsp black sesame seeds
- 3 tomatoes
- 1 tsp quatreépices spice mix (pepper, nutmeg, cinnamon, ginger)
- Salt and pepper
- 16 fl oz (2 cups) chicken broth
- 1¾ oz unsweetened cocoa powder
- 10½ oz leftover turkey (no bones)
- 4 corn tortillas
How to Make It
- Rinse the chili peppers, cut them into four, and soak them for 1 hour in a large saucepan filled with boiling water.
- Strain the chili peppers and reserve the liquid but discard the skin and seeds. Peel and chop the onions and garlic cloves, first removing the sprout from the garlic.
- Blend the peeled and seeded chilis in a food processor with the garlic, onion, almonds, black sesame seeds, tomatoes, and spice mix, and season with salt and pepper.
- Pour the mixture into a saucepan over very low heat and thin out with the chicken broth, adding a little at a time and stirring. When it has a creamy consistency, add the cocoa powder and turkey pieces and cook for 5 minutes more.
- Warm the tortillas in the oven for 5 minutes. Fill the tortillas with the turkey, top with sauce, and serve hot.
