Turkey Barbacoa Tacos With Black Beans Recipes

TURKEY BARBACOA TACOS WITH BLACK BEANS RECIPE

Steps:

• Toast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes. Transfer to a blender.
• Place skillet over medium-high heat and add tomatoes, garlic, and 4 onion halves and cook, turning often, until softened and charred in spots, 5-8 minutes. Transfer tomatoes to blender; set onions and garlic aside.
• Cook chiles in same skillet, turning often, until darkened and fragrant, about 1 minute. Add to blender. Once cool enough to handle, peel garlic and onion and add to blender along with 1 tablespoon salt. Blend until smooth.
• Divide drumsticks between 2 resealable plastic bags. Add tomato purée, dividing evenly. Seal bags, pressing out air, and toss to coat. Chill at least 12 hours.
• Preheat oven to 325°. Line a large roasting pan with banana leaves, then individually wrap drumsticks with the marinade (use all of it) in banana leaves; place in pan. Cover with any remaining leaves, then cover pan tightly with foil. Bake until meat is very tender and falling off the bone (tear into packets with a fork to check), 2-2 1/2 hours. Let cool slightly.
• Meanwhile, drain beans and combine with carrots, celery, cumin, and remaining onion halves in a large pot. Add water to cover by 2"; season generously with pepper. Bring to a gentle simmer and cook, partially covered, seasoning with salt halfway through, until beans are tender, 80-90 minutes. Pluck out carrots, celery, and onion.
• Transfer drumsticks and any marinade to a large bowl; discard banana leaves. Pour turkey cooking liquid from roasting pan into a large glass measuring cup; season sauce with salt.
• Scrape off cooked marinade from turkey legs, then shred meat into bitesize pieces; discard skin, bones, and sinews. Combine shredded meat with marinade; season with salt if needed.
• Serve turkey with tortillas, salsa, queso fresco, and small cups of sauce. Serve beans with some of their liquid.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

OVEN-BAKED TURKEY AND BLACK BEAN TACOS

Steps:

• Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onion; cook 5 to 7 minutes, stirring frequently, until turkey is thoroughly cooked. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer 2 to 3 minutes, stirring frequently, until mixture is thickened. Remove from heat.
• Meanwhile, in medium bowl, mash beans with potato masher; stir in green chiles.
• To assemble, spread about 2 tablespoons bean mixture in bottom of each shell. Sprinkle each with 1 heaping tablespoon of the cheese and a heaping 1/4 cup turkey mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients.