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Tequila Turkey Tacos

Tequila Turkey Tacos

  • Course

    Main

  • Duration

    4-8 hours

  • Serves

    4-6
Chef’s notes

These tacos are my most requested recipe—and for a good reason. I cooked them for Steve and Janis while turkey hunting in Texas, and it appeared on Season 8 of MeatEater’s turkey hunting episode. Use the tougher cuts of a turkey like the thighs, drumsticks, and wings, and turn them into a tender shredded meat with tons of flavor.

Ingredients

  • 1 1/2 - 2 lb. turkey thighs, drumsticks, or wings
  • 3 tsp. spice rub (recipe below)
  • 1 large yellow onion, sliced
  • 2 jalapeños, cut in half lengthwise
  • 3 cloves of garlic, smashed
  • 3 limes, juiced
  • 3 oz. tequila
  • 2 cups turkey or chicken stock
  • 2 tbsp. honey
  • Neutral flavored cooking oil, such as avocado or grapeseed
  • Tortillas, hot sauce, slaw, salsa, and/or cheese for serving

Spice Blend

  • 2 tbsp. kosher or sea salt
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • 1/4 tsp. allspice

Also works with

Pheasant legs, rabbit, squirrel, hog

Special equipment

Crockpot

Preparation

  1. Make the spice blend by mixing the salt, cumin, oregano, pepper, and allspice together.
  2. Season the turkey with roughly two teaspoons of the spice mixture. You want enough to cover the meat, but not entirely coat.
  3. In a large sauté pan, heat about a tablespoon of cooking oil over medium-high heat. When the oil is hot, brown the turkey on both sides. Transfer to the crockpot.
  4. Drizzle more oil into the pan if needed and add the onion. Cook until soft and golden in color. Add the jalapenos and garlic and cook for an additional minute.
  5. Squeeze fresh lime juice into the pan, and add the tequila. Let the alcohol boil off for a few minutes, then add the stock and honey. Stir and scrape up the browned bits from the bottom of the pan. Season with one teaspoon of the spice blend.
  6. Pour all of the liquids and onions into the crockpot. You want enough liquids to come up halfway to the turkey. Add more stock or water if needed.
  7. Turn the crockpot on low and braise for 4-8 hours, or until the meat is tender. You’ll know it’s done when the meat shreds apart easily with a fork.
  8. Use tongs and pull the meat from the crockpot. Shred apart with a fork and serve in tortillas with your favorite taco toppings.
Chef’s notes

These tacos are my most requested recipe—and for a good reason. I cooked them for Steve and Janis while turkey hunting in Texas, and it appeared on Season 8 of MeatEater’s turkey hunting episode. Use the tougher cuts of a turkey like the thighs, drumsticks, and wings, and turn them into a tender shredded meat with tons of flavor.

Ingredients

  • 1 1/2 - 2 lb. turkey thighs, drumsticks, or wings
  • 3 tsp. spice rub (recipe below)
  • 1 large yellow onion, sliced
  • 2 jalapeños, cut in half lengthwise
  • 3 cloves of garlic, smashed
  • 3 limes, juiced
  • 3 oz. tequila
  • 2 cups turkey or chicken stock
  • 2 tbsp. honey
  • Neutral flavored cooking oil, such as avocado or grapeseed
  • Tortillas, hot sauce, slaw, salsa, and/or cheese for serving

Spice Blend

  • 2 tbsp. kosher or sea salt
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • 1/4 tsp. allspice

Also works with

Pheasant legs, rabbit, squirrel, hog

Special equipment

Crockpot

Preparation

  1. Make the spice blend by mixing the salt, cumin, oregano, pepper, and allspice together.
  2. Season the turkey with roughly two teaspoons of the spice mixture. You want enough to cover the meat, but not entirely coat.
  3. In a large sauté pan, heat about a tablespoon of cooking oil over medium-high heat. When the oil is hot, brown the turkey on both sides. Transfer to the crockpot.
  4. Drizzle more oil into the pan if needed and add the onion. Cook until soft and golden in color. Add the jalapenos and garlic and cook for an additional minute.
  5. Squeeze fresh lime juice into the pan, and add the tequila. Let the alcohol boil off for a few minutes, then add the stock and honey. Stir and scrape up the browned bits from the bottom of the pan. Season with one teaspoon of the spice blend.
  6. Pour all of the liquids and onions into the crockpot. You want enough liquids to come up halfway to the turkey. Add more stock or water if needed.
  7. Turn the crockpot on low and braise for 4-8 hours, or until the meat is tender. You’ll know it’s done when the meat shreds apart easily with a fork.
  8. Use tongs and pull the meat from the crockpot. Shred apart with a fork and serve in tortillas with your favorite taco toppings.
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The MeatEater Fish and Game Cookbook
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The MeatEater Fish and Game Cookbook

The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

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Tequila Turkey Tacos

Recipe by: Danielle Prewett
Tequila Turkey Tacos

  • Course

    Main

  • Duration

    4-8 hours

  • Serves

    4-6
Chef’s notes

These tacos are my most requested recipe—and for a good reason. I cooked them for Steve and Janis while turkey hunting in Texas, and it appeared on Season 8 of MeatEater’s turkey hunting episode. Use the tougher cuts of a turkey like the thighs, drumsticks, and wings, and turn them into a tender shredded meat with tons of flavor.

Ingredients

  • 1 1/2 - 2 lb. turkey thighs, drumsticks, or wings
  • 3 tsp. spice rub (recipe below)
  • 1 large yellow onion, sliced
  • 2 jalapeños, cut in half lengthwise
  • 3 cloves of garlic, smashed
  • 3 limes, juiced
  • 3 oz. tequila
  • 2 cups turkey or chicken stock
  • 2 tbsp. honey
  • Neutral flavored cooking oil, such as avocado or grapeseed
  • Tortillas, hot sauce, slaw, salsa, and/or cheese for serving

Spice Blend

  • 2 tbsp. kosher or sea salt
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1 tsp. black pepper
  • 1/4 tsp. allspice

Also works with

Pheasant legs, rabbit, squirrel, hog

Special equipment

Crockpot

Preparation

  1. Make the spice blend by mixing the salt, cumin, oregano, pepper, and allspice together.
  2. Season the turkey with roughly two teaspoons of the spice mixture. You want enough to cover the meat, but not entirely coat.
  3. In a large sauté pan, heat about a tablespoon of cooking oil over medium-high heat. When the oil is hot, brown the turkey on both sides. Transfer to the crockpot.
  4. Drizzle more oil into the pan if needed and add the onion. Cook until soft and golden in color. Add the jalapenos and garlic and cook for an additional minute.
  5. Squeeze fresh lime juice into the pan, and add the tequila. Let the alcohol boil off for a few minutes, then add the stock and honey. Stir and scrape up the browned bits from the bottom of the pan. Season with one teaspoon of the spice blend.
  6. Pour all of the liquids and onions into the crockpot. You want enough liquids to come up halfway to the turkey. Add more stock or water if needed.
  7. Turn the crockpot on low and braise for 4-8 hours, or until the meat is tender. You’ll know it’s done when the meat shreds apart easily with a fork.
  8. Use tongs and pull the meat from the crockpot. Shred apart with a fork and serve in tortillas with your favorite taco toppings.