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Rachael’s Turkey & Chorizo Soft Tacos

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

Got leftover turkey after Thanksgiving? Make these tacos! From Rachael Ray Every Day, November 2018. [2]

Ingredients

  • 3 tablespoons olive or corn oil
  • 4 cups shredded red or green cabbage, or about 1/2 head
  • 1 small red onion, chopped
  • 2 serrano or jalapeño chiles, halved lengthwise, seeded and thinly sliced
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1 teaspoon caraway seeds, or about 1/3 palmful
  • 1 teaspoon cumin seeds or ground cumin, or about 1/3 palmful
  • 1 teaspoon paprika or smoked paprika, or about 1/3 palmful
  • 3 tablespoons sherry vinegar or apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1/4 cup toasted pepitas
  • 1 pound roast turkey, coarsely chopped (about 4 cups)
  • 1/2 pound fresh Mexican chorizo, casing removed
  • 1 cup turkey or chicken stock
  • Juice of 1 lime (about 2 tablespoons)
  • 1 cup sour cream or Mexican crema
  • 2 tablespoons chipotle hot sauce (Rach likes Tabasco Chipotle)
  • 12-16 soft corn tortillas
Topping Options
  • Pickled jalapeño slices
  • Crumbled queso fresco or asadero cheese
  • Thinly sliced radishes
  • Fresh cilantro leaves

Preparation

In a large skillet [3], heat 2 tablespoons oil, two turns of the pan [4], over medium-high. Add the cabbage, onion, chiles and garlic; season with salt and pepper. Add the caraway, cumin, and paprika. Cook, stirring often, until crisp-tender, 10 to 12 minutes. Add the vinegar and sugar. Toss for another minute. Add the pepitas. Remove the slaw from heat.

In a food processor [5], pulse the turkey until finely chopped.

Heat a cast-iron skillet [6] or griddle [7] over high. Add the remaining 1 tablespoon oil, one turn of the pan [4]. Add the chorizo. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, 3 to 4 minutes. Add the turkey. Cook, stirring often, until browned, about 2 minutes. Add the stock. Cook, stirring often, until the stock absorbs into the meat, about 3 minutes. Stir in the lime juice.

In a small bowl [8], stir the sour cream and hot sauce.

Heat a stainless-steel or cast-iron skillet [6] over high or turn a gas burner on to medium-high. In the skillet [3] or directly over the gas flame, cook the tortillas, turning them with tongs, until hot and blistered in spots, 30 to 45 seconds per side. Wrap in cloth napkins or a tea towel to keep warm.

Fill the tortillas with the turkey-chorizo filling. Top with the warm slaw, sour cream sauce, and your choice of toppings.