Leftover Turkey Carnitas Tacos
Ingredients
- 4-6 garlic cloves peeled and separated
- 1 pinch salt
- 1/2 cup fresh bitter orange juice or fresh lime juice with fresh orange juice combo
- 1/2 cup olive oil
- 1 teaspoon Tajín Clasico Seasoning
- 1 cup leftover turkey shredded
- 1 cup duck fat ghee or high smoke point oil of choice
- 4-6 tortillas
Toppings (optional):
- pico de gallo
- pickled onions
- cilantro
- pomegranate seeds
- avocado
Instructions
- With mortar and pestle, crush together garlic cloves and salt, make paste and place in medium bowl.
- Stir in juice, olive oil and seasoning.
- Fold mojo into shredded turkey meat.
- In large, heavy-bottomed pot over high heat, melt duck fat and wait until it forms a wave. Add turkey, in batches, stirring often, until meat turns light golden brown, then lower heat to medium. Turn off heat.
- Heat up tortillas, place turkey carnitas on top and add pico de gallo, pickled onions, cilantro, pomegranate seeds or avocado as desired.
Notes
Once browned in duck fat, carnitas can be stored in the fat overnight and reheated over low heat to melt fat and warm carnitas.