- 48 oz box of chicken broth (big box or two smaller ones)
- A set of cooked, pulled turkey legs and thighs
- 1 can of hatch green chiles (4.5 oz)
- 1 sliced yellow or vidalia onion
- A packet of fajita seasoning
- A pack of soft flour tortillas
- 3 Tbsps of butter
- Tsp of salt
- Tsp of pepper
- For crockpot with locking lid: Poke holes with a fork or knife in the legs and thighs (separated at the joint) of one gobbler. Place legs and thighs in a crockpot and put enough chicken broth in the crockpot to submerge them. Add a can of hatch green chiles, 1 sliced onion, and the packet of fajita seasoning to cook down with them. Stir the loose ingredients. Cook on low for 8-9 hours.
- Once finished, take them out of broth and set on a cutting board to cool. Turn your crockpot to “warm” or the lowest setting. Pull the meat apart and remove all bones. Place meat back in crockpot as you pull it.
- Heat up your frying pan (cast iron comals are perfect for this) to medium- low heat. Once heated, put your tortilla in the pan and spread a little butter (~¼-½ tbsp) on top. Depending on your tortilla size, you’ll need to let it heat for 30 seconds- 1 min on each side. You can keep them warm by placing them in a folder made of aluminum foil.
- Bring another frying pan up to medium-high heat.
- Once the pan is hot, scoop out some turkey leg meat and associated goods, place in the frying pan. Add a tbsp butter and salt and pepper or any favorite seasoning immediately. We often use Tony Chachere’s cajun seasoning instead of salt and pepper for a bolder flavor.
- Stir around ingredients in pan until it’s seared. This usually takes a minute or so. Do not leave it on too long or it will dry out.
- Make up your tacos with your favorite ingredients. I usually add a little salsa, avocado slices, sour cream, and queso fresco cheese sprinkled on top.
- Store leftover meat in broth (in fridge) because it will only make the flavor better for leftovers.