Mexican-inspired Turkey Birria
By OcadoLife
Published on 28 November 2024
Aromatic and flavour-packed, this Mexican-inspired Turkey Birria was created by author and food stylist Emily Jonzen. “I love this meaty stew – it’s full of warming spices, such as cloves and cinnamon, and is a classic taco filling. The recipe is great for using up leftovers from a roast and is easily adaptable: the turkey can be substituted for chicken, beef or whatever you had for your Sunday lunch.” Time and servings
50 minsTotal time
6Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed or grated
- 2 tsp dried oregano
- 2 fresh bay leaves (or use dried)
- 1 pinch ground cloves
- 1 cinnamon stick
- 0.5 tsp ancho chilli flakes
- 1 tbsp chipotle paste
- 1 (400g) tin finely chopped tomatoes
- 500g cooked turkey
- 300ml chicken stock, hot
- 1 tbsp white wine vinegar
- 2 limes, cut into wedges, for squeezing (optional)
- 1 (approx.) jalapeño chilli, finely sliced, to serve (optional)
Method
Step 1
Heat the oil in a large, deep pan. Fry the onion over a medium-low heat for 5-10 mins, until soft. Stir in the garlic, oregano, bay, cloves, cinnamon, chilli flakes and chipotle paste; fry for 2 mins, until aromatic.Step 2
Stir in the tomatoes, turkey, stock and vinegar; bring to the boil, then reduce the heat to low and simmer for 30 mins, until the turkey is tender and the sauce has reduced a little.Step 3
Shred the meat with two forks. Serve with tacos, lime wedges and jalapeños, if liked.