We don’t go recipe-hunting too terribly often, but we can’t ignore a good one when we see it. Courtesy of this great article from The Oregonian at Oregon Live.com, this is a great idea of what you can do with your holiday turkey to make a chilehead feast out of it. Special thanks to Martha Holmberg at the Oregonian for writing such a cool article.

Salsa Verde Turkey Soft Tacos
Tuesday, November 21, 2006

Makes 4 servings

I highly recommend a trip to Yesenia’s Market (6611 S.E. Powell Blvd., or 1075 S.E. Baseline St. in Hillsboro) for fresh (and warm) corn tortillas and a broad array of Latino specialties at bargain prices.

* 12 to 16 corn tortillas
* 1 pound tomatillos, husked, rinsed well and quartered
* 2 to 3 serrano chiles, seeded and coarsely chopped
* 1 small white onion, coarsely chopped
* 4 cloves garlic, coarsely chopped
* Salt
* 1 cup water
* 1/4 cup packed chopped fresh cilantro
* Pinch granulated sugar
* 2 to 3 cups chopped cooked turkey (preferably dark meat, or mix white and dark)
* 11/2 tablespoons extra-virgin olive oil
* 1 medium-large red onion, halved and sliced lengthwise into 1/4-inch slices
* 3 large poblano chiles, cored, seeded and sliced into 1/4-inch slices
* 1 teaspoon cumin seeds
* 2 limes (juice of one lime, the other quartered)
* Sour cream
* Hot sauce

Wrap tortillas in a damp towel and warm in microwave or a 250-degree oven.

Meanwhile, combine tomatillos, serrano chiles, white onion, garlic, pinch salt and water in large saucepan. Bring to simmer over medium-high heat, cover, reduce heat to low and cook until vegetables are very tender, about 15 minutes. Strain, reserving a few tablespoons of the cooking liquid, and process mixture with cilantro in blender until smooth. Add 1 to 2 tablespoons of the reserved liquid if necessary to loosen. Add sugar and salt to taste; return sauce to pan.

Add turkey to sauce and bring to simmer. Reduce heat to low, cover and cook until turkey is soft and has absorbed flavor of sauce, about 10 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Once shimmering, add red onion, poblano chiles, cumin seeds and large pinch salt. Cook, stirring occasionally, until soft and browned, 12 to 14 minutes (add splash of water if necessary to prevent sticking). Sprinkle liberally with lime juice.

Divide onion mixture among tortillas and top with turkey. Garnish with sour cream and serve immediately accompanied by lime wedges and hot sauce.

The source article is quote from HERE in part.

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