Lucky Recipes
Xmas Turkey Tacos!
Cooking Time: Few hours
Difficulty: Easy-ish
Serves: Makes 12 Tacos
Ingredients
FOR THE TURKEY
• 1 whole turkey, about 3kg
• 2 cups fresh orange juice
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 300g achiote paste
• 2 tbsp flaky sea salt
• 1 x 120g pouch of Lucky Taco Chipotle Marinade
• 3 banana leaves, thawed (look in the frozen section of any Asian grocery store)
FOR THE CRANBERRY & HIBISCUS SALSA
• 2½ cups water
• ½ cup dried hibiscus flowers (find in Farro Fresh or buy online from Tío Pablo at tiopablo.co.nz)
• 2 cups white sugar
• 2 cups fresh, frozen or 1½ cups dried cranberries
FOR THE 'TACO BUILD'
• 12 corn (or flour) tortillas, freshly cooked
• 1 cup Avocado Crema (see recupes tab)
• 200g sliced red cabbage
• 300g Lucky Taco Pink Pickle (see recipes tab - or Avail to buy from farro Fresh)
• handful of fresh coriander leaves
• 2 limes, cut into wedges
• Lucky Lime Salsa (Avail at Farro Fresh)
• Lucky Taco Chilli Salt (Avail at Farro Fresh & NW)
• crispy fried shallots (look for palm-oil-free ones in Asian supermarkets)
• Lucky Taco Jalapeño Hot Sauce (optional)
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Products
Method
• First get the turkey going.
• Cut your turkey into about 6–8 pieces (or you can ask your butcher to do this when you buy it). Set aside.
• Combine juices, achiote paste, sea salt and chipotle marinade in a food processor and blitz until smooth. Set aside.
• Line the bottom of a large casserole pot with two criss-crossed banana leaves, letting the excess hang over the outside of the pot. The banana leaves give the dish an extra layer of flavour and help to steam the meat, keeping it moist.
• Add turkey pieces and pour over citrus sauce.
• Tear remaining banana leaf into small pieces and scatter over the top. Fold excess banana leaves from the sides over the top of this and place lid on pot. On the stove top, bring to the boil over medium-high heat. Then reduce heat to low and simmer for about 45 minutes to an hour — until turkey is cooked through. Leave to cool. Once cooled, lift turkey out of liquid and shred the meat from the bones. Add the meat back into the pot and stir to mix. Set aside until ready to serve.
• For the salsa, pour water into a saucepan, bring to the boil and add hibiscus flowers. Boil for 10 minutes. Remove flowers from water with a slotted spoon.
• Pour sugar into hibiscus water and mix until sugar dissolves. Bring mixture to the boil and add cranberries. Cook for a further 10 minutes.
• Turn off heat and leave to cool, then use a stick wand to blitz the mixture in the pot. If needed, add a little more water to get the desired consistency.
• Transfer into a lidded bowl or container and keep in the fridge. Take out about an hour before serving — it’s best at room temperature.
• When ready to serve, preheat oven to 80°C. Place freshly cooked tortillas in stacks of six, wrap in foil and place in warm oven. Or you could use a tortilla warmer.
• Gently warm through the shredded turkey on a stove-top or in a microwave with ¼ cup of water.
• To build, dollop avocado crema onto tortilla, followed by 3 tablespoons shredded turkey. Then cabbage, pink pickle, cranberry & hibiscus salsa, coriander leaves and a squeeze of lime. Top with lime salsa, a shimmy of chilli salt, some crispy fried shallots and a drizzle of hot sauce for an extra Christmas tingle - if that's your jingle!
