Thanksgiving Leftovers: Turkey Tacos

Clyde's of Reston Executive Chef Patrick Carroll says, "I work Thanksgiving and honestly after serving hundreds of turkey dinners I just cant eat it. But I love leftovers! They challenge me with new creative dishes. I eat food that's light and give me energy for the holiday shopping to come."

Enjoy!

My Turkey Tacos

Yield 1 taco

Ingredients

• 1oz Mole sauce
• 2oz Turkey white or dark meat, I personally like the dark meat. ; )
• 1oz Curtido slaw
• 3 sprigs fresh cilantro
• 1 each Flour tortilla
• Use shaved turkey meat that's left over from thanksgiving and reheat it in the hot mole sauce.
• The best way to make this dish is if you have some raw turkey thighs or legs and slowly confit it.
• Confit takes some time but it really make this dish that much better.
• Z Mole sauce, Its Easy but takes some time to cook
• INGREDIENTS
• yield 2 quarts
• 2oz vegetable oil
• 3 oz chiles pasillas, about 12 or 13, stemmed and seeded
• 1/2 white onion, roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 3 tablespoons raw shelled peanuts
• 3 tablespoons raisins
• 1 tablespoon pumpkin seeds
• 4 tablespoons sesame seeds
• 1/4 teaspoon coriander seeds
• 1 stick cinnamon
• 1/8 teaspoon dried thyme
• 1/2 lb roma tomatoes, about 2 , charred or roasted
• 6 oz bittersweet chocolate
• 3 cups chicken broth
• 1 teaspoon kosher salt

Procedure

1. In oven on High heat roasted peppers, onions and tomatoes until charred.

2. In a 4 quart pot heat the oil and sauté the seeds, nuts and herbs.

3. Add charred vegetables and sauté for 5 additional minutes.

4. Add the rest of the ingredients and simmer for 1 hour.

5. Remove the cinnamon stick and blend.

6. Season to taste.

Curtido Slaw

yield 5-6 portions

Ingredients

1/4 head of Cabbage, red or green will do, shaved thinly

1/4 red onion, sliced thinly

1/4 bunch of Cilantro, picked

2 fresh and juicy limes, squeezed, juice only

2 oz Extra Virgin olive oil

salt and pepper to taste

Procedure

1. Simple mix it all together.

2. Let it sit in the cooler for 2 hours before serving.

Boom Goes the Dynamite.