Sweet Spicy Turkey Taco Salad

Servings

8-10

Prep Time: 1 hour

Cook Time: 3-7 hour

Pre Heat:

Boil Water

Introduction

Sweet Spicy Turkey Taco Salad

Carnitas Taco Salad…

Carnitas were in the first “real” taco that I ever ate and I was immediately taken by the contrast between the crispy tips and the meltingly rich in­terior of the meat. This meat was so far beyond the beef mixed with a packet of “taco season­ing” I was used to, I had difficulty seeing them as comparable. While this recipe won’t produce authentic carnitas, it’s much more approachable for a home cook. I use turkey drumsticks instead of pork because my digestive system is not a fan. If you and pork are in a happy place, you could sear a two-pound pork loin roast, then add it to the slow cooker instead of the drumsticks. Then shred the cooked meat and spread it on a rimmed half-sheet pan with the cooking juices. Broil for 3–5 minutes, or until the liquid thickens and the meat tips become toasty. Although I like this meat in a taco with crum­bled queso fresco and thinly sliced red onions, I really love it in a salad with a lovely dressing. In college, I was introduced to this kind of taco salad, where instead of a fried tortilla bowl, there was a fresh tortilla, and instead of dry salad and lack­luster taco-bar toppings, there was a cilantro-lime vinaigrette. It was a wonderful melding of flavor and texture.

This salad takes some time to get together, but the flavors are fantastic, and it is definitely a satisfying dinner salad, especially for company, since it can be made almost entirely ahead of time.

Ingredients

  • 1 (12-ounce) glass bottle imported cola
  • 3–4 turkey drumsticks, skin on
  • 1½ teaspoons dried oregano
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 onion, cut in ¼-inch slices
  • 6 cloves garlic, peeled and smashed
  • ½ teaspoon lime zest
  • 3 tablespoons lime juice
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • concentrated cola from first step
  • 2¼ cups (or 3 rice cooker cups) jasmine
    rice
  • 1 clove garlic, pressed
  • ¼ cup cilantro, finely chopped

    Vinaigrette

    • ½ cup fresh lime or lemon juice
    • ½ cup oil
    • ½ cup mayonnaise
    • 2 cloves garlic, pressed
    • ¼ cup cilantro, finely chopped
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 6 cups lettuce or ½ medium cabbage
    • 1 cup cooked pinto beans

    Step by Step Instructions

    Step 1

    1 (12-ounce) glass bottle imported cola

    Pour cola into a saucepan and bring it to a boil. Boil for 10–12 minutes until it becomes thick and syrupy.

    Step 2

    3–4 turkey drumsticks, skin on
    1½ teaspoons dried oregano
    1 tablespoon ground cumin
    2 teaspoons smoked paprika
    1 onion, cut in ¼-inch slices
    6 cloves garlic, peeled and smashed
    ½ teaspoon lime zest
    3 tablespoons lime juice
    ¼ cup brown sugar
    1 teaspoon salt
    concentrated cola from first step

    Place turkey drumsticks in the slow cooker. Add the remaining ingredients evenly over the top. Replace cover and cook on low for 7–8 hours or high for 4–5 hours or until the turkey is so tender it falls off the bone.

    Step 3

    2¼ cups (or 3 rice cooker cups) jasmine
    rice
    1 clove garlic, pressed
    ¼ cup cilantro, finely chopped

    Combine rice and garlic in cooking pot or rice cooker. Add water as directed on package or in cooker instructions and cook. Stir in cilantro when rice is finished.

    Step 4

    Vinaigrette
    ½ cup fresh lime or lemon juice
    ½ cup oil
    ½ cup mayonnaise
    2 cloves garlic, pressed
    ¼ cup cilantro, finely chopped
    2 tablespoons sugar
    1 teaspoon salt

    Whisk together vigorously to emulsify. Chill in the refrigerator.

    Step 5

    6 cups lettuce or ½ medium cabbage

    Wash and dry. Tear lettuce or chop cabbage. Keep cold.

    Step 6

    1 cup cooked pinto beans

    Rinse in colander and allow to drain. Warm beans.

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