Categories: Mexican
Ingredients
- Tacos:
- 3 tbsp. olive or corn oil
- About 4 cups shredded red or green cabbage
- 1 small red onion, chopped
- 2 serranos or jalapenos--halved lengthwise, seeded and thinly sliced
- Salt and pepper
- 1 tsp caraway seeds
- 1 tsp cumin seeds or ground cumin
- 1 tsp paprika or smoked paprika
- 3 tbsp. sherry or apple cider vinegar
- 2 tbsp. packed light brown sugar
- 1/4 cup toasted pepitas
- 1 lb. roast turkey, coarsely chopped
- 1/2 lb. fresh Mexican chorizo, casing removed
- 1 cup turkey or chicken stock
- Juice of 1 lime
- 1 cup sour cream
- 2 tbsp. chipotle hot sauce
- 12 to 16 soft corn tortillas
- Topping Options:
- Pickled jalapeno slices, crumbled queso fresco or asadero cheese, thinly sliced radishes, fresh cilantro leaves
Directions
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In a large skillet, heat 2 tbsp. oil over medium-high heat. Add the cabbage, onion and chiles; season with salt and pepper. Add the caraway, cumin and paprika. Cook, stirring often, until crisp-tender, 10 to 12 minutes. Add the vinegar and sugar. Toss for another minute. Add the pepitas. Remove the slaw from heat.
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In a food processor, pulse the turkey until finely chopped.
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Heat a cast-iron skillet or griddle over high. Add the remaining 1 tbsp. oil. Add the chorizo. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, 3 to 4 minutes. Add the turkey. Cook, stirring often, until browned, about 2 minutes. Add the stock. Cook, stirring often, until the stock absorbs into the meat, about 3 minutes. Stir in the lime juice.
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In a small bowl, stir the sour cream and hot sauce.
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Heat a cast-iron skillet over high or turn a gas burner on to medium-high. In the skillet or directly over the gas flame, cook the tortillas, turning them with tongs, until hot and blistered in spots, 30 to 45 seconds per side. Wrap in cloth napkins or a tea towel to keep warm.
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Fill the tortillas with the turkey-chorizo filling. Top with the warm slaw, sour cream sauce, and your choice of toppings.