Beer and Chile-Braised Turkey Tacos

This recipe has a whole lot going for it. The turkey incredibly flavorful, but low in fat, thanks to the turkey’s natural leaness. Turkey legs are also an under-used and very inexpensive ingredient. I used the crockpot to slow cook, instead of stove-top braising, so it wouldn’t heat up the kitchen on these hot August days. Cooking it this way made it falling-off-the-bone tender and very easy to shred. The first night I made this, I planned to make homemade tortillas but ran out of steam. We ended up eating it on whole wheat rolls with a cilantro coleslaw on top, and it was delicious in that format as well. I brought it and all the fixin’s to my monthly potluck with my dear culinary school buddies and we all made our own tacos. It was messy, but very tasty.

Beer and Chile-Braised Turkey Tacos
Serves 12
Ingredients:
3 turkey drumsticks, skin and fat removed
2 tablespoons canola oil
Salt and pepper, freshly ground
2 bottles of dark Mexican beer
1 onion, diced
5 cloves of garlic, minced
1 jalepeno pepper, sliced thin
1 ancho chile, toasted with stem and seeds removed
1 large oregano sprig
1 large tomato, diced
1 cinnamon stick
12 corn tortillas
Avocado slices, shredded cheese, lime slices and cilantro sprigs for serving
Procedure:
1. Season the turkey with salt and pepper. Heat the oil in a large skillet. Brown the turkey drumsticks on all sides.
2. Place the drumsticks and all ingredients in a crockpot. Turn to low, cover, and cook for eight hours, making sure to stir a couple times during the cooking time.
3. Turkey will be falling off the bone. Remove the legs to a plate and cool.
4. When cooled, pull the turkey off the bone and shred.
5. Take 2 cups of the sauce and put in a sauce pan. Simmer on low until reduced to a half cup. Add into the shredded meat.
6. Serve with warmed corn tortillas and accompaniments