Chili Verde Turkey Tacos
This one started out as a good idea about how to deal with left over turkey but I am told it works just as well with store bought rotisserie chicken too.
2 Tbs olive oil
3 Pablano chilies, stemmed, seeded and sliced thin
1 medium onion
2 tsp ground cumin
1/2 cup chicken broth
1 Tbs minced garlic
26oz can of tomatillos, crushed and drained or fresh cleaned chopped tomatillos
3 cups chopped turkey or chicken
1/4 cup chopped cilantro
1/4 cup lime juice + wedges for serving
8 – 12 tortillas (corn or flour)
Salt and Pepper to taste
- In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the chilies and onion, then stir, cover and cook, stirring occasionally, until the vegetables are tender and the onions are well browned, about 10 minutes.
- Add the cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, bring to a simmer and cook until most of the moisture has evaporated, 3 to 5 minutes. Remove the pan from the heat.
- Transfer 1 cup of the mixture to a blender, add the drained tomatillos and blend until smooth. Taste and season with salt and pepper.
- Return the skillet to medium-high. Add the turkey and cook, stirring occasionally, until heated through, about 5 minutes.
- Stir in the pureed mixture and bring to a simmer.
- Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper.
- Serve in a large bowl with the tortillas and lime wedges. Offer fillings – refried beans, corn salsa, cheddar cheese, sour cream and jalapeños on the side.
Notes: Be sure to drain the crushed canned tomatillos, the canning liquid will make the sauce too thin. If you used fresh tomatillos you may need to add more chicken broth to get the consistency right for your taco filling.