Leftover Turkey Tacos Recipes

LEFTOVER TURKEY TACOS

Steps:

• Heat oil in large pan. Add in turkey, jalapeno, onion, cilantro, cumin, oregano, and salt. Stir around until mixture is hot. Fill each tortilla with equal amounts of filling and top with cheese.

LEFTOVER TURKEY TACOS RECIPE

Steps:

• If using leftover chicken or turkey, separate meat from carcass and tear into bite-sized pieces. A combination of light and dark meat is preferred.
• If using fresh chicken or turkey, either roast, grill or boil meat first, then shred with a pair of forks. you won't get the right consistency if you just try to cook the meat in the pan.
• Saute onions in butter with a pinch of salt in a large skillet over medium-high heat, stirring frequently, until onions are translucent. Add green chilies and cook until the aroma turns slightly sweet. (They are packed in vinegar, this needs to be cooked off.)
• Add turkey and approximately 2/3 cup stock. season with salt, pepper and adobo powder. Reduce heat to medium low and cook for about 5 minutes to allow the meat to heat through. Test for seasoning.
• Add remaining spices a little at a time, starting with about a teaspoon of each and increasing each a bit at a time until the mixture has the flavor and heat levels that you prefer. (I don't like to give exacts with any seasoning blend like this. use your judgment and go with whatever heat levels you like!)
• Add Worcestershire sauce, and lime juice. Simmer, stirring often, for an additional 5-10 minutes or until turkey or chicken meat is falling apart in the skillet. Add stock as needed to keep the mixture moist, but not wet.
• Reduce heat to low and allow to simmer while you prep the rest of the ingredients.
• The tortillas can be cooked on the stovetop on a lightly greased griddle with just a tiny bit of oil over medium heat, in the microwave in a microwave-safe tortilla warmer or stacked, wrapped in foil in a 350 degree oven for approximately 15 minutes, or until heated through and pliable. (I prefer either of the first two methods) tore tortillas in a tortilla warmer or wrapped in aluminum foil until serving or they will become brittle.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

COOKED TURKEY OR CHICKEN LEFTOVER TACOS

Steps:

• Place turkey or chicken in pot and fill with water just slightly above the turkey.
• Add tomato sauce (more is better).
• Add remaining ingredients.
• Simmer on low and stir frequently.
• After the turkey has cooked for about an hour begin breaking up any clumped turkey pieces to get it shredded.
• Once the broth has dissapated and about 1/3 is left -- Turn off and ENJOY!
• Add to taco shells or in a burrito.
• To add some zing add a litttle cayenne pepper. You can also fry the burrito to make it a chimichanga.

LEFTOVER TURKEY TACOS

Steps:

• Combine poblano, onion, cilantro, lime juice, and tomato in a bowl. Set aside. In a 12-inch pan over medium high heat, cook radishes in olive oil, stirring constantly, for about 2 minutes. Add tequila, honey, turkey, and pepper. Cook until liquids reduce to a thick carmelized sauce, about 3 minutes. Remove from heat. Layer with Monterey jack cheese, lettuce, and tomato mixture on warmed tortillas. Serve with a side of black beans or a mixture of black beans and rice.