Citrus infused braised turkey thighs turn an ordinary taco into something extraordinary.
Ingredients
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
5 garlic cloves, minced
2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon cinnamon
3 tablespoons tomato paste
2 cups chicken broth
1/3 cup orange juice
3 tablespoons fresh lime juice (2 limes), plus lime wedges for serving
12 corn tortillas, warmed
Thinly sliced radishes
Fresh cilantro leaves
Pickled red onions (see recipe below)
Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Sprinkle turkey with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and garlic and cook until softened, 4 to 6 minutes. Add oregano, cumin, pepper flakes, and cinnamon and cook until fragrant, about 30 seconds.
Add tomato paste and cook until fragrant and darkened in color, about 1 minute. Stir in broth, orange juice, and lime juice, scraping up any browned bits. Nestle turkey into liquid, skin side up, and bring to simmer. Cover, transfer to oven, and cook until turkey is fork-tender, 1 hour 45 minutes to 2 hours.
Transfer turkey to plate and let cool, about 15 minutes (reserve liquid in pot). Shred meat into bite-size pieces using 2 forks; discard skin and bones. Return meat to pot.
Bring turkey mixture to simmer over medium-high heat, reduce heat to medium-low, and cook until liquid is slightly thickened and just coats turkey, 3 to 5 minutes for enameled cast-iron pot or up to 15 minutes for stainless-steel pot. Serve with tortillas, radishes, cilantro, pickled red onions, and lime wedges.
Pickled Red Onions
Ingredients
1 red medium red onion, halved and sliced thin
1 cup distilled white vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
Directions
Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. Onions can be refrigerated for up to 1 week.
