Chipotle turkey tacos
Serves 4
Easy
Prep:
Cook:
Use up leftover turkey and gravy from Christmas in this low-effort take on birria tacos. It's perfect for Boxing Day
Skip to ingredients
Units:
- 1 tbsp olive oil
- 1 onionfinely chopped
- 3 garlic clovesgrated
- 2 tbsp chipotle paste
- 1 tsp ground cumin
- 1 tsp paprikaplus ½ tsp
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 100ml chicken stock
- 400g cooked turkeyor chicken, shredded
- 300ml leftover turkey or chicken gravy (or use shop-bought gravy or stock)
To serve
Nutrition: Per serving
- kcal712
- fat25g
- saturates9g
- carbs68g
- sugars10g
- fibre7g
- protein50g
- salt1.96g
Method
step 1
Heat the oil in a flameproof casserole dish over a medium heat and cook the onion with a pinch of salt for 8-10 mins. Add the garlic and cook for another minute, then stir in the chipotle paste, cumin, 1 tsp paprika, the oregano and tomato purée. Cook for 3-4 mins until dark, then transfer half the mixture to a saucepan.
step 2
Pour the chicken stock into the casserole, bring to the boil, then reduce the heat and simmer for 3-4 mins before stirring in the turkey meat. Season and stir well to coat.
step 3
Pour the gravy into a small saucepan. Scatter in 1/2 tsp paprika, bring to a simmer and season.
step 4
Heat a non-stick frying pan over a medium heat. Fill the tortillas with 1 heaped tbsp of the turkey, the mozzarella, jalapeño and onion, then fold in half. Fry on each side for a few minutes until golden and the cheese has melted, then put on a serving platter. Repeat with the rest.
step 5
Serve the gravy with the tacos for dipping, with a sprinkle of coriander, the lime wedges and sliced avocado.
