RECIPE

Turkey Carnitas

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 1/2 pound leftover cooked turkey (just dark meat or a mixture of dark and white), shredded
  • 1 1/2 cups turkey or chicken stock
  • 1 small onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 jalapeño or serrano chili, finely chopped
  • 1 small cinnamon stick
  • 1 orange, peel removed with a vegetable peeler in long strips (save the orange for another use!)
  • 1 large bay leaf
  • 3 tablespoon canola oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons chili de arbol powder
  • Salt and pepper
  • 12 corn tortillas

Toppings:

  • Lime wedges
  • Cilantro leaves
  • Crumbled queso fresco
  • Chopped red onion
  • Corn kernels, browned in skillet
  • Radish, cut into matchsticks

Preparation

In a small pot, add the turkey, stock, onion, garlic, chili, cinnamon stick, orange peel and bay leaf. Bring to a boil over medium-high then reduce heat and keep at low boil, stirring often until the liquid is absorbed, about 10 minutes. Discard the cinnamon stick, orange peel and bay leaf.

Heat a cast-iron skillet over medium-high. Add oil, three turns of the pan. When the oil ripples and smokes, add the turkey, cumin, coriander and chili powder; season with salt and pepper. Cook until the turkey is browned and crispy at the edges, about 15 minutes. 

Working directly over a gas flame or in a dry, nonstick skillet, cook the tortillas over high heat until charred in spots, about 30 seconds per side.

 Serve the turkey with the tortillas and toppings of your choice.

What's Fresh from @RachaelRay

Rachael Ray