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.

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Page 18 of 63

June 2019 • Nebraskaland 19 PHOTOS BY JENNY NGUYEN-WHEATLEY for 6-8 hours or until meat becomes tender. Remove meat from bones and finely shred. Remove all pin bones. 2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add grated onion and cook for 2-3 minutes, or until softened. Then turn up heat to medium-high and then add the shredded turkey meat with chopped chipotle peppers in adobo sauce and tomato paste. Sauté until meat is warmed through and slightly toasted. Take off heat and add chopped cilantro, salt and pepper to taste. Add more spicy adobo sauce from the can if desired. Set meat aside. 3. In a skillet, heat 1 to 2 teaspoons of vegetable/corn oil over medium heat. Lay corn tortillas into the warm oil and flip back and forth to warm through; warming the tortillas in oil helps to moisten it, which prevents it from cracking when assembling tacos later. Stack warmed tortillas in a bowl and keep warm. Add more oil to the pan as necessary. 4. Fill warmed tortillas with about 2 tablespoons of the shredded turkey mixture and fold over the tortilla, gently pressing down the taco to encourage it to keep its shape. Lay all assembled tacos on a cookie sheet. When done, place the cookie sheet in the refrigerator for 30 minutes to firm up tacos. 5. In a cast iron skillet, heat enough oil to 350 degrees to shallow fry tacos – do not fill your cooking vessel more than 1/3 of the way up to prevent oil from boiling over. Once oil is heated, gently drop cold tacos into the oil and fry for 2 to 3 minutes on each side; do not overcrowd the pan and be careful of splatter. When crispy, remove the fried tacos with tongs and tip to drain out excess oil. Rest on paper towels. 6. Once tacos are cool enough to handle, carefully open up the tacos without cracking the spine, and fill with shredded romaine lettuce and cheddar cheese. Serve with your favorite hot sauce.

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