Birria-inspired turkey tacos with guacamole

By Poppy O’Toole
From Saturday Kitchen

Ingredients

For the Turkey Tacos

• Light brown soft sugar: 2 tbsp
• Smoked paprika: 1 tsp
• Dried oregano: 1 tsp
• Ground cumin: 1 tsp
• Bone-in turkey thigh or leg: 1 (about 750g/1lb 10oz)
• Ancho chilli paste: 190g/6¾oz
• Chipotle paste: 100g/3½oz
• Garlic bulb: ½ (cloves separated and peeled)
• Large tomatoes: 4 (quartered)
• White onions: 2 (quartered)
• Cinnamon stick: 7cm/2¾in
• Tomato purée: 1 tbsp
• Dried guajillo chillies (optional): 3
• Chicken stock: 500ml/18fl oz
• Salt and freshly ground black pepper: to taste

For the Guacamole

• Avocado: 1 (stone removed, peeled, and mashed)
• Red onion: ½ (chopped)
• Lime: 1 (zest and juice)
• Red chillies: 1–2 (chopped)
• Fresh coriander: 2 tbsp (chopped)
• Salt and freshly ground black pepper: to taste

For the Pico de Gallo

• Plum tomatoes: 3 (chopped)
• Fresh coriander: small handful (chopped)
• Red onion: ½ (finely chopped)
• Green chillies: 1–2 (deseeded and finely chopped)
• Lime: juice only (from 1)
• Caster sugar: pinch
• Sea salt and freshly ground black pepper: to taste

To Serve

• Vegetable oil: splash
• Small soft corn tacos: 8–16
• Cheddar cheese: 200g/7oz (grated)
• Mozzarella cheese: 200g/7oz (grated)
• White onions: 1–2 (finely chopped)
• Fresh coriander leaves: few handfuls

Method

Prepare the Spice Mixture

1. In a small bowl, combine the following ingredients:
   • Brown sugar: 2 tbsp
   • Smoked paprika: 1 tsp
   • Dried oregano: 1 tsp
   • Ground cumin: 1 tsp
   • Salt: 1 tsp
   • Cracked black pepper: 1 tsp

Cook the Turkey

2. Place the following ingredients into the bowl of your slow cooker:
   • Bone-in turkey thigh or leg: 1 (about 750g/1lb 10oz)
   • Large tomatoes: 4 (quartered)
   • White onions: 2 (quartered)
   • Ancho chilli paste: 190g/6¾oz
   • Chipotle paste: 100g/3½oz
   • Garlic cloves: from ½ bulb (separated and peeled)
   • Chicken stock: enough to come halfway up the turkey
3. Season the mixture well with additional salt and pepper, then stir in the prepared spice mixture.
4. Cover the slow cooker with the lid and cook:
   • On high for 5–6 hours, or
   • On low for 8–10 hours, until the turkey is tender and falling off the bone.

Shred the Turkey

5. Once cooked, remove the turkey from the slow cooker. Discard the bone and skin, then shred the meat and return it to the bowl.

Prepare the Guacamole

6. In a mixing bowl, combine the following ingredients:
   • Avocado: 1 (stone removed, peeled, and mashed)
   • Red onion: ½ (chopped)
   • Lime: 1 (zest and juice)
   • Red chillies: 1–2 (chopped)
   • Fresh coriander: 2 tbsp (chopped)
   • Salt and freshly ground black pepper: to taste

Prepare the Pico de Gallo

7. In another bowl, mix together:
   • Plum tomatoes: 3 (chopped)
   • Fresh coriander: small handful (chopped)
   • Red onion: ½ (finely chopped)
   • Green chillies: 1–2 (deseeded and finely chopped)
   • Lime juice: from 1 lime
   • Caster sugar: pinch
   • Sea salt and freshly ground black pepper: to taste

Assemble the Tacos

8. Heat a frying pan over medium heat and add a splash of vegetable oil.
9. Using kitchen tongs, pick up a corn taco and dip it into the sauce from the slow cooker, then lay it flat in the frying pan.
10. Add a portion of shredded turkey to the center of the taco, then top with:
    • Grated cheddar cheese: 200g/7oz
    • Grated mozzarella cheese: 200g/7oz
    • Finely chopped white onions: 1–2
    • Fresh coriander leaves: a few handfuls
11. Fold the taco over and cook on both sides until lightly charred and crispy.

Serve

12. Transfer the cooked taco to a baking tray. Repeat the process for the remaining tacos.
13. Keep the tacos warm in a low-temperature oven while you finish cooking the rest.
14. As you use up the turkey, remember to remove and discard the cinnamon stick from the mixture.
15. Serve at least two tacos per person, or more if desired!