| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Poultry |
6 |
servings |
INGREDIENTS
| 3 |
|
Double handfuls chopped leftover turkey |
| 1 |
md |
Onion; roughly chopped |
| 3 |
|
Cloves garlic; chopped |
| 3 |
tb |
Ancho chile powder |
| 1 1/2 |
ts |
Cumin |
| 8 |
|
New Mexico green chiles- peeled; seeded, chopped |
| 4 |
tb |
Chipotles en adobo; pureed |
| 12 |
oz |
Beer |
| 1 |
c |
Turkey stock |
| 3 |
|
Scallions; sliced |
|
|
Cilantro |
INSTRUCTIONS
Sauté onion until tender and add garlic. Add chile powder and cumin. Cook
until fragrant. Add turkey stirring until just heated. Add chiles, beer and
stock. Bring to boil and simmer uncovered until most of the liquid is
evaporated, about 20 minutes. Serve in flour tortillas. Garnish with
scallions and cilantro.
Double handfuls as much as you can carry using two hands. 6 sliced
jalapeños can be substituted for the New Mex. chiles.
Recipe by: Kit Anderson
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Dec 01,
1998, converted by MM_Buster v2.0l.
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