Turkey Leg Confit Taco With Pasilla Purée And Pickled Peach Salsa Recipes

TURKEY LEG CONFIT TACO WITH PASILLA PURéE AND PICKLED PEACH SALSA

Turkey Leg Confit Taco with Pasilla Purée and Pickled Peach Salsa image

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

Provided by Sean Brock

Yield Makes 12 tacos

Number Of Ingredients 24

Ingredients

3 pounds lard
3 tablespoons sugar
3 tablespoons kosher salt
2 skin-on turkey drumsticks (1 1/2 pounds)
2 skin-on turkey thighs (1 1/2 pounds)
1 cup apple cider vinegar
1 cup sugar
1 tablespoon kosher salt
2 peaches (about 3/4 pound), sliced
1 tablespoon yellow mustard seeds
12 fresh thyme sprigs
1 cup chopped red onion
1/2 cup cilantro leaves, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Pinch kosher salt
2 ounces dried pasilla chiles
2 cloves garlic
1/2 cup chopped red onion
1 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon vegetable oil, for frying
12 corn tortillas
2 avocados, diced

Steps:

Preheat the oven to 300°F. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.
Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.
Dice the chilled peaches and combine with the onion, cilantro, lemon, olive oil, and salt. Taste and adjust seasoning.
Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 1 cup water to a boil and pour over chiles. Steep until tender, about 5 minutes. Purée the chiles, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.
In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.
Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.

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