Page 8 - NOV2021 Digial Issue
P. 8

 Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
  Ingredients:
3-4 lb turkey thighs
BBQ rub
For the consommé:
1 tbsp Olive oil
1 medium white onion, diced
1 (10oz) can tomato sauce
3 tbs adobo sauce (from
canned chipotle peppers)
1 bunch cilantro, chopped
8-10 dried chiles such as Guajillo or New Mexico Red 3 tbsp minced garlic
2 tbsp dried cumin
1 tbsp dried oregano
1⁄2 tsp cayenne pepper
1 tbsp Ancho chili powder
6 cups chicken broth
2 tbsp powdered chicken bouillon
2 tomatoes, peeled, seeded, and diced
Kosher salt
Freshly ground black pepper
3 bay leaves
For the tacos:
12 tortillas (flour or corn) White onion, chopped
Queso fresco or Cotija cheese 3 tbsp cilantro, chopped Limes, sliced
Directions:
Prepare a smoker or charcoal grill to cook at 300F. If using, set up the charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking), forming 2-zones. As your cooker nears your target temperature add in a chunk or two of apple or your preferred smoking wood.
Season the turkey thighs with your favorite BBQ rub. Once the cooker comes up to temperature, and the white smoke dissipates place the turkey thighs on the grate and cook until they reach an internal temperature of 165F to 170F, about an hour. Remove the thighs from the cooker and tent loosely with foil. Allow them to
BarbecueNews.com - 8
NOVEMBER 2021
Quesabirria Smoked Turkey Tacos
rest until cool enough to handle. Shred or pull the turkey meat and set aside until ready to use.
Heat a 5 QT Dutch oven on the stove top over medium heat. Add the olive oil and sauté the onion until it softens, about 4 to 5 minutes.
Add the tomato sauce, adobo sauce, cilantro, chilies, garlic, cumin, oregano, cayenne pepper, ancho powder, bouillon, and broth. Stir to combine. Add tomatoes and bay leaves. Lower the heat to low and simmer for one hour. Re- move the bay leaves and discard. Using a slot- ted spoon, scoop out the peppers and cilantro
and add that, plus two cups of the broth to a blender, and care- fully blend until smooth. Pour the pepper mixture into the re- maining consommé. Add the shredded turkey and heat on low until the turkey is warmed through.
To make the tacos:
Set a large nonstick skillet on the stove top over medium heat. Dip a tortilla in the consommé, then add it to the skillet. (You may have to work on one taco at a time depending on how large your skillet is.) Immediately top the tortilla with the queso fresco. When the cheese begins to melt add some shredded turkey and fold one side of the tortilla over the other. Fry until crisp, 1 to 2 minutes.
Using a spatula, transfer the tacos to a platter and keep warm until ready to serve. Repeat with the remaining tortillas.
Top the finished Birria tacos with chopped onion, queso fresco, cilantro, and a squeeze of lime if desired. Serve with a bowl of the consommé broth for dipping.
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Ingredients!
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