I am always thrilled to receive Milk Street, the new “cooking” venture by Christopher Kimball. In addition to the print version, readers can opt-in for an online version which provides you a bit more flexibility in printing your recipes.
I recently received an email from Milk Street featuring a delightful recipe for Chile Verde Turkey Tacos from Diane Unger. With Christmas and Thanksgiving now in the rearview mirror, turkey tacos are an ideal way to cope with leftovers. This is a delightful and refreshing recipe.
Chile Verde Turkey Tacos from Diane Unger
- 2 tablespoons extra virgin olive oil
- 3 medium poblano chilies stemmed, halved, seeded and thinly sliced
- 1 medium white onion halved and thinly sliced
- 2 teaspoons ground cumin
- 1/2 cup low-sodium chicken broth or water
- 1 26-ounce can tomatillos crushed and drained
- Kosher salt and ground black pepper to taste
- 3 cups chopped cooked turkey or chicken
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice plus lime wedges to serve
- 8 corn tortillas warmed
- In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the chilies and onion, then stir, cover and cook, stirring occasionally, until the vegetables are tender and the onions are well browned, about 10 minutes.
- Add the cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, bring to a simmer and cook until most of the moisture has evaporated, 3 to 5 minutes. Remove the pan from the heat.
- Transfer 1 cup of the mixture to a blender, add the drained tomatillos and blend until smooth. Taste and season with salt and pepper.