Wild Turkey Al Pastor Tacos
Ingredients
kG 1,5 wild turkey
G 375 pineapple
G 125 onion
G 125 cilantro
N 8 tortillas
mL 250 mL stock
Lime juice to taste
Achiote spice to taste
Hot sauce to taste
Salt and pepper to taste
Preparation
- Season the turkey with the achiote salt and pepper rubbing into the meat well.
- Cook the turkey legs on a smoker with charcoal roughly at 125 °C (257 °F) until the internal temperature of the meat is 75 °C (167 °F) (about an hour), then wrap with butcher paper or place inside a baking dish add the liquid (stock or beer) and cover with tin foil.
- Add your pineapple to the grill and continue cooking for 3-4 h until the meat can be pulled and shredded using your hands.
- Top the tortilla shells with the shredded meat, cilantro, onion and squeeze of lime and thin slice of the smoked pineapple followed by your favourite hot sauce.
Other
ChefMichael Hunter
Wine CouplingTrebbiano d'Abruzzo DOC
Other Info Kcal 778* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. My recent trip to Mexico inspired this dish. I fell in love with the flavor of the Achiote spice, which is actually a seed from the annote bush, native to Mexico. Tacos al pastos is usually spit roasted vertically cooked with charcoal and pineapple is roasted with the meat and served sliced with the taco. Traditionally served with pork, however it can be made with the game of your choice and in this case wild turkey! The turkey legs are incredible tough and take a long time in the smoker but you can substitute pheasant or grouse for faster cooking.
