Thanksgiving Leftovers: Spicy Tequila Lime Turkey Tacos

Everybody has experienced it. Piles of thanksgiving food left over after the big meal. For days at almost every meal its turkey, dressing, potatoes, etc. Monday I took a big plate of everything we had at Thursday?s Thanksgiving feast to work with me for lunch. It was still really good, but it had lost its charm. Instead of delicious smoked turkey and exciting sides it was just another round of leftovers. I was done with Thanksgiving food. It was time to move on. Inspired by a taco theme day on Whiskerino (a biannual beard growing competition I?ve participated since its inception in 2003), I decided that slow-cooking the turkey in a spicy sauce would be a great way to use up the rest of the turkey we had left.

This totally hit the spot for me as I?ve been craving tacos all day. As I said, my Thanksgiving turkey was brined overnight in an apple cider mixture before being smoked for eight hours over a combination of hickory and mesquite chunks. This smokey sweetness and the spice was a perfect combination and after simmering for over an hour in the sauce, the wonderfully moist and tender meat just fell apart. I paired the tacos with a quick and easy salsa rice & beans. You take cup of rice and substitute salsa for the water and cook as directed. Once the rice is done cooking, stir in a can of beans and a pinch of salt and top with a little shredded cheese and you?ve got a fast, tasty side dish that?s sure to please.

Spicy Tequila Lime Turkey Tacos, Thanksgiving Leftover Edition

Serves 4

2 tsp. olive oil

1 red onion, diced

3 small tomatoes, cored and diced (about 1 cup)

2 cloves garlic, minced

2 cayenne peppers, diced

1 tsp. kosher salt

1 tsp. freshly-ground black pepper

2 cups chicken broth

2 oz. tequila

1 tsp. triple sec

juice of 1 lime

1 tsp. Tapatio Mexican hot sauce (or equivalent)

1 tbsp. chili powder

1/2 tsp. crushed red pepper flakes

1 tsp. dried oregano

1/2 tsp. paprika

2 1/2 tsp. ground cumin

1 tsp. chipotle powder

1 tsp fresh cilantro (plus more for garnish)

1 lb cooked turkey

24 corn tortillas

In a large pot heat olive oil over medium-high heat. Once oil is hot, add onions and cook, stirring occasionally, for 5?8 minutes or until translucent. Add tomatoes, garlic, cayenne, salt and pepper and cook until the tomatoes start breaking down, about 5 minutes.

Stir in all remaining ingredients except for turkey and tortillas and bring to a boil. Add turkey, reduce heat to medium and simmer uncovered for 15 minutes.

Reduce heat to low and simmer covered for 45 minutes stirring occasionally. Remove from heat and pull turkey apart with forks.

To serve place a small amount of turkey in the middle of two stacked tortillas and a top with cilantro. Garnish with shredded cheddar or Monterey Jack cheese and sour cream.

Do you have any unique tips, tricks or traditions for using your Thanksgiving leftovers? I?d love to hear about them. leave me a comment and if you end up making these delicious tacos, let me know what you think!