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Turkey Tinga Tacos

This spicy dish from Puebla, central Mexico would usually be made using chicken slow-cooked in the sauce and then shredded to serve, but you can also make this special Christmas version with leftover turkey and top with any cheese left from the Christmas cheeseboard!

25 mins

1 hr

3/5

Also works a treat with: Raisins or chopped dates instead of the cranberries

Book: Taco Legend Club Recipes (p20)

Goes great with: Roasted sweet potatoes (p98) from How to be a Taco Legend or leftover roast potatoes from the Christmas lunch

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This spicy dish from Puebla, central Mexico would usually be made using chicken slow-cooked in the sauce and then shredded to serve, but you can also make this special Christmas version with leftover turkey and top with any cheese left from the Christmas cheeseboard!

Click here to read all about our spice travels to research different recipes!

Recipe

25 mins

1 hr

3/5

Serves

4 with sides

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Rich

Origin

Popular Style

Mexican

Country

Mexico

  • 500g diced turkey or chicken (or shredded leftover meat from the Christmas roast), or butternut squash for a veg version
  • 6 tomatoes
  • ½ red onion
  • 2 cloves of garlic
  • 1 red chilli
  • 25g bunch of coriander
  • 1 lime
  • 150g hard cheese (any type)
  • Sour cream to serve (optional)
  • 30g dried cranberries
  • 2 tbsp vinegar (white wine or cider vinegar is best)
  • Corn tortillas to serve
  • Large frying pan
  • Blender
  • Kitchen foil
  • Large lidded pan

Taco Legend Club Recipes

Taco Legend Club Recipes

Book Only - £15.00

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Ebook Only - £5.00

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Turkey Tinga Tacos - PDF Recipe Only - £0.50

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