Name: Braised Turkey Tacos
Total time: 3 h
Cuisine: MexicanLatin America & Caribbean
Ingredients: 4 (14- to 16-ounce) bone-in turkey thighs , trimmed; 2 teaspoons table salt; 1 teaspoon pepper; 1 tablespoon extra-virgin olive oil; 1 onion , chopped fine; 5 garlic cloves , minced; 2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1/2 teaspoon red pepper flakes; 1/4 teaspoon ground cinnamon; 3 tablespoons tomato paste; 2 cups chicken broth; 1/3 cup orange juice; 3 tablespoons lime juice (2 limes), plus lime wedges for serving; 12 (6-inch) corn tortillas , warmed; Thinly sliced radishes; Fresh cilantro leaves

Why This Recipe Works

To highlight the versatility of turkey, we looked south of the border for flavor inspiration. We started by seasoning 4 pounds of turkey thighs with salt and pepper and then blooming cumin, oregano, and cinnamon in hot oil. Orange and lime juices added a hint of piquancy to the braising liquid. Using the convection heat of the oven ensured the turkey would braise evenly; after removing the thighs from the braising liquid and shredding the meat, we added the meat back to the pot and concentrated the flavor by reducing the liquid. For freshness, we garnished our turkey tacos with cilantro leaves and thinly sliced radishes.

Before You Begin

We developed this recipe using an enameled cast-iron Dutch oven. If you are using a stainless-steel Dutch oven, the liquid will take up to 15 minutes to reduce in step 4. Use the visual cues in the recipe as your guide. Serve with Pickled Onion, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Sprinkle turkey with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and garlic and cook until softened, 4 to 6 minutes. Add oregano, cumin, pepper flakes, and cinnamon and cook until fragrant, about 30 seconds.

Add tomato paste and cook until fragrant and darkened in color, about 1 minute. Stir in broth, orange juice, and lime juice, scraping up any browned bits. Nestle turkey into liquid and bring to simmer. Cover, transfer to oven, and cook until turkey is fork-tender, 1 hour 45 to 2 hours.

Transfer turkey to plate and let cool, about 15 minutes (reserve liquid in pot). Shred meat into bite-size pieces using 2 forks; discard skin and bones. Return meat to pot.

Bring turkey mixture to simmer over medium-high heat, reduce heat to medium-low, and cook until liquid is slightly thickened and just coats turkey, 3 to 5 minutes for enameled cast-iron pot or up to 15 minutes for stainless-steel pot. Serve with tortillas, radishes, cilantro, and lime wedges.