Milk Street Thanksgiving: Chile Verde Tacos with Turkey
Chile Verde Tacos with Turkey
Start to finish: 40 minutes
These tacos are a great way to use leftover turkey, but rotisserie chicken works, too. Canned tomatillos make the prep go quickly. Offer sour cream and pickled sliced jalapeños on the side. Don't forget to crush and drain the tomatillos in a strainer over a bowl before using. Their packing liquid will make the sauce too thin.
2 tablespoons extra-virgin olive oil
3 poblano chilies, stemmed, halved, seeded and thinly sliced
1 medium white onion, halved and thinly sliced
2 teaspoons ground cumin
1⁄2 cup low-sodium chicken broth or water
26-ounce can tomatillos, crushed and drained
Kosher salt and ground black pepper
3 cups shredded cooked turkey or chicken
1⁄4 cup chopped fresh cilantro
1⁄4 cup lime juice, plus lime wedges to serve
Eight corn tortillas, warmed
1. In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the chilies and onion, then stir, cover and cook, stirring occasionally, until the vegetables are tender and the onions are well browned, about 10 minutes.
2. Add the cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, bring to a simmer and cook until most of the moisture has evaporated, 3 to 5 minutes. Remove the pan from the heat. Transfer 1 cup of the mixture to a blender, add the drained tomatillos and blend until smooth. Taste and season with salt and pepper.
3. Return the skillet to medium-high. Add the turkey and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the pureed mixture and bring to a simmer. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with the tortillas and lime wedges.
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PHOTO CREDITS: CHRISTOPHER KIMBALL’S MILK STREET