Salsa verde tacos collect leftover dried turkey

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Thanksgiving leftovers are an easy meal to repeat, but the turkey is getting drier every day. The key to getting it back – aside from the mayonnaise-slathered sandwiches – is to rehydrate it in a tasty sauce that turns it into a whole different meal.

A taco recipe from our book “Milk Street Tuesday Nights”, which limits recipes to 45 minutes or less, is a great way to use up leftover turkey. We lay the groundwork for a chili verde salsa by sautéing onions and poblano peppers in a pan, then simmering the vegetables in a chicken cumin broth.

Some of the liquid is pureed in a blender with tomatillos to make the salsa, while the turkey is reheated in the remaining liquid. We add the mash to the pan to blend the flavors for an easy, spicy and tangy topping for corn tortillas, served with sour cream and sliced ​​jalapeños marinated on the side.

Canned tomatillos speed up preparation, but be sure to mash and drain them in a colander over a bowl before using. Otherwise, their packing liquid would make the sauce too runny.

And if all the turkey has gone to sandwiches, a shredded roast chicken works, too.

From start to finish, this recipe takes 40 minutes and creates four servings.

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Ingredients …

2 tablespoons extra virgin olive oil

3 poblano peppers, hulled, halved, seeded and thinly sliced

1 medium white onion, halved and thinly sliced

2 teaspoons of ground cumin

½ cup low sodium chicken broth or water

26 ounces canned tomatillos, crushed and drained

Kosher salt and ground black pepper

3 cups grated cooked turkey or chicken

¼ cup chopped fresh cilantro

¼ cup lime juice, plus lime wedges for serving

Eight corn tortillas, warmed

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Instructions …

In a 12-inch non-stick skillet over medium heat, heat the oil until it barely smokes. Add the peppers and onion, then stir, cover and cook, stirring occasionally, until the vegetables are tender and onions are golden brown, about 10 minutes.

Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, bring to a boil and cook until most of the moisture has evaporated, 3 to 5 minutes. Remove the pan from the fire. Transfer 1 cup of the mixture to a blender, add the drained tomatillos and mix until smooth. Taste and season with salt and pepper.

Return the pan to medium-high heat. Add the turkey and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the mashed mixture and bring to a boil. Off the heat, stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with tortillas and lime wedges.

For more recipes, head over to Christopher Kimball’s Milk Street at 177milkstreet.com/ap

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