For your next Taco Tuesday, try this flavorful dish made with ground turkey and lots of tasty seasonings. Pair with a Rueda Bodegas Naia Verdejo (fruity and slightly sweet enough to offset the spices!) or Ribera del Duero Protos Tinto Fino.
- 1 pound ground turkey (not turkey breast)
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 red onion, 1/4 finely chopped
- 4 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon smoked Spanish paprika
- 1/4 teaspoon cinnamon
- 1 ripe tomato, chopped
- 2 tablespoons tomato paste
- 1/4 cup chicken broth (low-sodium)
- 8 corn tortillas, 6-inch
- 1 cup smoked gouda cheese, gratedand divided in 8
- For serving: lime wedges, avocado, cilantro, chopped lettuce and/or scallion, if desired
In a strainer, lightly rinse the ground turkey with water and transfer to a large bowl. Sprinkle most of the white vinegar over turkey, reserving 1 tablespoon. Refrigerate, letting vinegar soak in for at least 20 minutes.
In the meantime, in a heavy pan over medium-high heat, add olive oil. When the pan is hot (not smoking), add onion and cook until it softens, about five minutes. Reduce heat to medium and add garlic. Cook until garlic is soft and translucent but not brown; about three minutes. Add reserved ground turkey to the pan, breaking it up with a wooden spoon. Once turkey begins to brown on one side, stir to break up further to brown other side. Add dry seasonings, incorporating with wooden spoon, then add tomato. Using wooden spoon, bring up some of the browned bits that are stuck to the pan. After tomato is incorporated, add remaining vinegar to the pan and let cook for a few minutes. Add the tomato paste. Continue breaking up the turkey, distributing tomato paste evenly, ensuring that the color is consistent. Let turkey continue to cook and caramelize, about 10-12 minutes. As turkey starts sticking to the pan and the liquid has reduced, deglaze pan with chicken broth. Remove pan off the heat and set aside.
In a medium pan over low heat, warm the tortillas one by one soft, add grated cheese to each until melted. Transfer each tortilla to a plate, add a spoonful of turkey mixture on top of the cheese. Serve with lime wedges, avocado, cilantro, chopped lettuce and scallion; if desired.
YIELD: 8 medium tacos