NEBRASKAland

Nebraskaland June 2019

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1120264

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18 Nebraskaland • June 2019 IN THE FIELD TURKEY AND CHIPOTLE FRIED TACOS By Jenny Nguyen-Wheatley This recipe is an homage to all the cheap Burger King and Jack-in-the-Box fried tacos I ate as a teenager, except my version will actually taste good. You'll get all the crunchy, greasy goodness your heart desires, along with a spicy, real-meat turkey filling hunted by you – nothing like the gray "meat" paste the King and Jack used in theirs. These tacos will be so tasty your family and friends will gobble them up as fast as you can make them. I've said it before and I'll say it again: Turkey legs and thighs are not "dog food." Although tough, they are flavorful and nothing a bit of heat, moisture and time can't tenderize. Much like hunting, patience is also key to cooking wild turkey successfully. Servings: 20-25 small tacos Prep Time: 6-8 hours Cooking Time: 1 hour and 30 minutes Ingredients: • 2 turkey legs and 2 turkey thighs • 8 cloves of garlic, minced • 1 tablespoon of salt, plus extra • ¼ teaspoon of cracked black pepper • 1 teaspoon of chili powder • ½ teaspoon of cumin • 2 cans of beer • 1 small onion, peeled and halved • 1 tablespoon of olive oil • Half a grated onion • 2 tablespoons of tomato paste • 1 to 2 chipotle peppers in adobo sauce, chopped • 2 tablespoons of chopped cilantro, leaves and stems • Shredded romaine lettuce • Shredded sharp cheddar cheese • 20-25 corn tortillas • Corn or vegetable oil for frying • Hot sauce/taco sauce 1. Remove thick areas of silver skin from turkey legs and thighs. Combine minced garlic, 1 tablespoon of salt, cracked pepper, chili powder and cumin, and then rub it all over turkey. Place turkey in a slow cooker and pour in enough beer to submerge the meat completely. Add a halved onion and cover the slow cooker with foil. Place the lid on top of the foil – foil will prevent steam escaping. Cook on low

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