James Joyce, A Portrait of the Artist as a Young Man
Ingredients
For the Turkey
1 cup leftover cooked turkey, shredded
1/2 onion, thinly sliced
1 tall can Guinness®
1 tsp oil, neutral flavor like safflower or vegetable
1/4 tsp chili powder (I used chipotle powder)
1/4 tsp cumin, toasted and ground
2 Tbs sherry vinegar
1 squeeze lime juice
salt, pepper
For the Salsa
1/2 cup water
1 pinch dried chili flakes
1/2 cup cranberries (or cranberry sauce)
2 ea red jalapeños or fresno chilies, seeds removed, juilienned
2 Tbs maple syrup (if you're using cranberry sauce, you might not need this. Taste it first!)
1 Tbs cilantro, minced
1/2 tsp mint, minced
1/2 lime, juice
salt, pepper
For the Tacos
6 ea tortillas
1 cup oil, neutral like safflower or vegetable (or 1/2" in a pan)
salt
turkey (above)
cranberry salsa (above)
1/2 bunch cilantro, picked
3-5 cranberries, sliced
2 Tbs mayo, mixed with a few dashes of tabasco and a squeeze of lime juice (or plain mayo)
Several leaves of lettuce, spinach, or kale
2-3 sprigs cilantro, picked
Instructions
For the turkey
- Heat the oil in a saute pan or skillet on a low heat.
- Add the onions, chili powder, and cumin and cook slowly until the onions begin to caramelize. If they start to stick, you can add a little water.
- Add the Guinness® and reduce by 1/2.
- Add the sherry vinegar.
- Add the turkey and cook until the beer is reduced to a syrup.
- Season with salt and pepper and a squeeze of lime juice
For the Salsa
- Bring the water, maple syrup, and red pepper flakes to a boil and reduce by half.
- Add the cranberries and the chiles.
- Cook gently for about 10 minutes, until you have a thick cranberry sauce
- Add the lime juice and a pinch of salt and pepper.
- Allow to cool and then mix in the cilantro and mint.
- Taste, adjust seasoning if necessary.(If you have already made cranberry sauce, add the cilantro, mint, chilies, salt, pepper, and lime juice and taste. It's probably perfect!)
- Heat the oil until shimmering.
- One at a time, gently lower the tortilla into the oil.
- Cook until it begins to puff and change color and flip over.
- Cook until it begins to puff, gently folding in half.
- Remove from oil and drain on paper towels.
- Salt immediately.
- Spread the mayo down the center of the taco shell.
- Place the greens and then turkey and onions in the taco shells, Drizzle cranberry salsa over and top with cilantro leaves and sliced cranberries, if using.
Dig in!
http://beautifullyhealthyfood.com/2015/12/08/leftover-turkey-tacos/
