|ready to roll !|
|our favorite taco fixings|
|Auntie Jojo's Black Bean Salad on the side|
|see ? it's just turkey !|
Wild Turkey Carnitas
(mostly Hank Shaw, with my own variation on the spices)
2 turkey legs plus wings, or 2 turkey thighs
2 teaspoons kosher salt
2 teaspoons allspice berries, lightly crushed
1 tablespoon black peppercorns, cracked
1 tablespoon coriander seed, cracked (or 1 teaspoon ground coriander)
1 tablespoon cumin seed, lightly crushed (or 1 teaspoon ground cumin)
2 teaspoons dried oregano
1 teaspoon dried orange peel
1 small cinnamon stick
3 dried small chiles, such as an arbol or Thai
3 bay leaves
5 tablespoons lard or olive oil
2 teaspoons (approximately) honey
Juice of 1/2 an orange
Note on the whole or lightly crushed spices: if you have a tea infuser or cheesecloth to make a little packet with, use them – easier than picking out whole peppercorns later!
Remove the skin from the turkey. Put the turkey in a large Dutch oven or large lidded pot; add all the herbs, spices and enough water to just barely cover the meat in the pot. Cover and simmer for 3 to 4 hours, or until the meat is falling off the bone.
When the meat is tender, remove from the pot and let it cool. Shred with two forks or your fingers. Discard the bones and any tendons. You can store the meat for up to a week at this point.
When you want to serve the meat, add the lard (or oil) to a frying pan and brown the meat as much as you like. At the very end, drizzle in some honey to taste (trust me, it tastes REALLY good) the juice of half an orange. Mix and serve – as the meat in a taco with your favorite fixings, on your tostada or nachos, in a burrito or enchilada, in a sandwich, or just on a plate…the possibilities are endless!