Turkey Tacos with Red Jalapeño Salsa
Mmmm, tacos… These are better than anything
you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food.
In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this:
Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics.
Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender.
Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges.
I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice.
Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados, lettuce, cheese, and the spicy salsa. Yum!