Pavo en Pipián Verde (Turkey Tacos)
I must confess, I’m not a fan of traditional Thanksgiving turkey. Thus, I do love having the leftover turkey to make things such as soups, enchiladas, mole and tacos. This is a really good way to simmer even your driest of white turkey pieces. Hope you get to make it, its super easy!
Leftover turkey chopped in taco bite size or shredded
For the Pipián (Mole Verde)
1 ½ cup of pumpkin seeds
½ cup of peanuts
1lb of tomatillos husked
4 garlic cloves
4 serrano peppers
2 epazote leaves or 1 tsp of dried epazote
1 loosely packed cup of spinach
Bunch of radish leaves
Bunch of cilantro
¼ white onion
1 tsp chicken bouillon
1 qt chicken broth
2 tbsp of pork fat
Toasted pumpkin seeds
Thinly sliced white onion
White or yellow corn tortillas
Butter to heat them up
How to prepare
In a hot pan, quickly toast the pumpkin and peanuts. Set them in a food processor with 1 cup of chicken broth or as much as needed to pulse until smooth. Then add the remaining of the ingredients up to the chicken broth and continue to pulse until smooth. In a Dutch oven, heat up the pork lard and add the pipián mixture. Let it simmer for 10 – 15 minutes on low.
In a separate pot, add your turkey and desired amount of pipián (save the rest for other things such as enchiladas, goes great over vegetables and chicken). Mix gently and heat through.
Heat up your tortillas over high heat with a little butter.
To assemble, set your tortillas as heaping tablespoon of turkey mixture, top with sliced onion, pumpkin seeds and cotija.