Turkey Carnitas for Tacos & Burritos - Video Recipe

My latest recipe is a lighter version of Mexican-style Pork Carnitas. I often look for Pork Carnitas being slow-cooked by street vendors, like Leo's Taco Turck, in a Los Angeles alley or sidewalk. I just pull over and get in line for a luscious Carnitas taco after being on the town late at night.

Hey, with my easy to make Turkey Carnitas recipe, you can cut in line and have a taco or burrito anytime!

I know there are a lot of you who have dietary restrictions against pork products, so this recipe is for you. So all my Jewish or Muslim readers can now enjoy real L.A. street tacos, right at home.

And with Christmas right around the corner, Turkey is extra cheap. And this recipe travels well if you are a designated potluck provider.

For my recipe, I use two dark meat drumsticks, that weigh in about a pound each. They are often on sale for less than a $1.50 per pound at my local Latin grocery store. For extra-tender and juicy Turkey Carnitas, dark leg meat is the way to go, you can use thigh meat or even turkey wings, too. For Thanksgiving or Christmas Turkey Carnitas the sales are on full blast!

I get my spices and dried herbs at the local Dollar Tree and 99c only Stores. I use garlic powder and dried onion, but you can use fresh veggies if you like. So between dollar store spices and meat sales at an ethnic grocery, a lot of dinero is staying in your pockets!

Click on any photo to see larger.

I first noticed Turkey Carnitas in cafeteria-style heating bins in the deli section of my local Latin  market. And they are not cheap at about $7 per pound, so I decided to just make some myself.

Latin market Turkey Carnitas

Theirs seem to be drier than my fresh made, but that could be the result of  hours under heating lamps - which do give Turkey Carnitas an extra chrispy edge. To get that I just bake some cooked meat in the oven at 350 degrees for 10 minutes to get some crunchy bits.

I flavor Turkey Carnitas with typical spices and herbs that Pork Carnitas also use. The most important ones are: cumin, chili powder, oregano, garlic, salt and pepper. Extra spices include thyme, bay leaf, and chopped or dried onion - so if you don't have those, it's okay to leave them out.

The trick is to slow-cook or braise the turkey legs in water and/or broth for 2 to 3 hours until tender. With Pork Carnitas, pork shoulder is used that has fatty skin and marbling. They are slow-cooked in it's rendered fat, for that luscious flavor.

My Turkey Carnitas are lean and mean, since there is little fat in turkey legs. I do leave the skin on, but you could take it off. Since turkey is much more pungent than pork, this helps make up for the extra fatty flavor you get with typical Pork Carnitas. And two turkey legs will feed the whole family!

Flour and corn tortillas are cheap these days, too. All I do is add a little oil on a pan and heat them up for a minute - stack on a plate and cover with a paper towel to keep warm.

You can use your fave jar of salsa for your taco topping. If you like your tacos gringo-style then chop some tomato, iceberg lettuce and open a bag of shredded cheddar cheese. Or kick it up a notch and click on any of the following salsa names to get my homemade recipes: Roasted Salsa Verde (tomatillo,) Red Chili (2 dried types - but same recipe,) Pico de Gallo, Mango, and an Avocado Crema.

My cheap$kate recipe is easy to make, just turkey legs and a few spices and herbs that are slow-cooked -- so all you need is a little patience, and the payoff is bigtime. And I just use dried herbs and spices, so you don't even have to chop anything.

So if you're looking for a dish to serve at your next taco party then try out my Turkey Carnitas. Let your guests do all the work and build their own. Just set out some chopped onion, cilantro and your fave salsa, oh and kick it up a notch with some sliced avocado, too.

Turkey Carnitas - VIDEO

Play it here, video runs 3 minutes 10 seconds

My YouTube video link for viewing or embedding, just click here.

Ingredients (about 12 tacos)

• 2 turkey legs - about 3-4 pounds total. Okay to use thighs or wings. Use a turkey breast too, although it's a bit drier to my tastes.
• 1 teaspoon cumin
• 1 teaspoon oregano - fresh or dried. 
• 1 teaspoon thyme - fresh or dried.
• 1 tablespoon dried onion - okay to use 1/2 chopped onion.
• 1 tablespoon dried garlic - okay to use 2 chopped cloves garlic.
• 1 teaspoon red chili powder - okay to substitute with paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups water or broth

Directions

Add turkey legs to a large pan or pot, over a medium heat. I leave the skin on. It renders very little fat, but okay if you want to remove it.

Sprinkle on the spices including cumin, oregano, thyme, dried or fresh onion and garlic, chili or paprika powder.

Salt and pepper to taste, or about a 1/4 teaspoon salt and half teaspoon pepper.

Pour in 2 cups of water or a favorite broth. On your stovetop, bring the cooking pot to a boil. Once it's boiling, reduce heat to a low simmer and cook covered for 2 - 3 hours until meat separates easily with a fork.

You are cooking the Turkey Carnitas so the broth reduces and intensifies and the meat becomes flavorful.

Check every hour or so, and add water or broth if it cooks out, but it's okay for the liquid to reduce by half for an intense pot liquor to drizzle over finished Turkey Carnitas.

Rotate the meat a couple times during simmering so all sides evenly cook through.

Done when meat is fall-apart tender. Use a fork to see how easily turkey flakes off the bone.

Traditionally Carnitas are fine chopped and piled into flour or corn tortillas. When you peel turkey from the bone, look for small fine bones and chewy cartilage to remove.

For serving, just take turkey pieces and chop them into small 1/4 inch pieces. You could also do the "pulled pork" method of using 2 forks to pull the tender chunks apart to shred.

You can drizzle on some of the "pot liquor" or broth if you are storing the Turkey Carnitas to serve later. Or if you are keeping it warm in the oven, make sure to drizzle on plenty, so cooked meat stays moist.

The above method is the easiest way to make Carnitas. Outdoor sidewalk vendors cook it similar in a large pot or pan filled with pork shoulder and thick skin, intestines, tongue and other parts, slow cooking for hours in the rendered fat and broth. And when you order, the cook just plucks out a hunk of meat and chops it into small pieces to pile on a warmed corn tortilla. The main difference here is way less fat and grease! 

You can top Turkey Carnitas Tacos with my Pico de Gallo (recipe here,) or simply with chopped onion and cilantro. Go Americano with your favorite salsa, iceberg lettuce, tomato, and shredded cheddar cheese.

For a Carnitas Burrito, add some of my Mom's Mexican Rice (recipe here) with a heated can of pinto beans, along with the above mentioned chopped veggies. If you have a favorite salsa then use that...and don't forget the hot sauce!

I've also had Turkey Carnitas with a crispy crust.

Roasting for Crispy Bits

This is a lean way. Just add the larger chunks of tender braised turkey to a roasting pan and bake about 10-15 minutes at 350 degrees. To keep the Turkey Carnitas extra moist add some of the broth to the roasting pan, just enough to barely cover the bottom. You just want to lightly brown some of the turkey pieces for crunch. Don't worry about all the small boiled bits, just add them to the larger roasted pieces and chop them up altogether.

Easy Breakfast Burrito - Video Recipe

Got leftovers? Then I have a recipe for you for a simple Breakfast Burrito made with scrambled eggs. If you have some leftover pinto beans, a bit of Mexican rice, and don't forget the jar of cheap salsa - then that's all you need for this cheap$kate recipe. So check out the recipe video below to see how it all comes together.

Easy Breakfast Burrito - VIDEO

Play it here, video runs 35 seconds.

My YouTube video link for viewing or embedding, just click here.

Cans of pinto beans are cheap anywhere you shop for them. I get mine from my local 99c only Stores.

Make a fresh pot of pinto beans and you will have leftovers. I like to freeze a few single serving ziploc bags for breakfasts that feature this legume. 

You can mash them for Refried Beans, or leave them whole. You can add beans right into the scrambling eggs, or add them separately.

My Mom's Mexican Rice is a standby for me - click here for her recipe. First, saute rice in a couple tablespoons of oil for a few minutes, this gives rice a nice texture and extra nutty flavor.

Add a little onion and garlic and cook until soft. Then finally add water and a tablespoon or two of tomato sauce or paste. Cover it, and when done spoon some on a heated tortilla; the red-hued fluffy rice is the bed your beans and eggs will reside on.

And I always have an opened jar of cheap salsa to spice up the Breakfast Burrito. What's your favorite jarred salsa? I have a few and get them when they are on sale.

If you are flour averse then use smaller corn tortillas for Breakfast Tacos.

I've published a Breakfast Burrito before, but I made it with Mexican Eggs (a combination of chopped tomato, onion, jalapeno) I often saute veggie Chorizo then scramble in some eggs for a spicy breakfast burrito or tacos.

As you can see, there are a hundred ways to make my easy-to-build Breakfast Burrito. All you need to do is freeze some leftovers and go from there.

Ingredients (about 2 burritos)

• 2 flour tortillas - okay to use wheat tortillas. Substitute with corn tortillas for Breakfast Tacos.
• 1/2 cup cooked pinto beans - fresh-made or from a can. Okay to use whole beans, or mash for Refried Beans.
• 1/2 cup Mexican Rice - okay to use regular rice, or just leave it out.
• 3 eggs - I used medium size eggs. Okay to add more eggs or less, to suit your taste.
• Salsa - I used store bought. Up to you how much to use.
• Salt and pepper to taste.
• 2 tablespoons oil - one for refried beans and one for scrambling eggs.

Extra toppings: sauteed chorizo, potato, and cheese.

*Adjust topping amounts, including beans and rice, to suit your tastes.

Directions

Scramble eggs. While eggs scramble, heat up beans and rice in a microwave or in a pan on the stove top.

If you like chorizo then saute that first, then go to scrambling eggs. You can mix eggs into chorizo, or keep it separate.

You can make Refried Beans by mashing them with a fork in a tablespoon of oil and some bean sauce. Mash until desired creaminess is reached.

While eggs finish up, heat tortillas for a couple of minutes to soften and make folding easier. Also bring salsa to room temperature.

Just make the Breakfast Burrito any way you like. If you like a lot of egg then load it on. If beans are your thing, then leave out some egg and stuff the burrito with pinto beans. And don't forget the salsa!

Chicken Tinga - Mexican Chicken Stew

It's taco patio party time with my latest South of the Border recipe, Chicken Tinga. And it's here, just in time for summer. You'll want to bookmark this recipe. And, my Chicken Tinga recipe is wife approved!

The ingredient list is short, so it's easy to make -- just saute some chicken pieces, onion and garlic, add dried oregano, cumin, salt and pepper. Then simmer it all with canned tomato sauce and chipotle peppers. You do have to shred the cooked chicken at the end, but it's now tender and simple to separate.

This braised poultry dish is perfect on a warm corn tortilla or wrapped in a flour tortilla, with a little fresh chopped onion, cilantro, a slice of avocado, and topped with some shredded or crumbled cheese.

My Chicken Tinga recipe makes enough to feed the whole family, and more. It's easy to keep warm on the stove top for a taco party, too. Just lay out a tray of toppings and go to town chowing-down on all the deliciousness. Let your guest do the work, I mean, have all the fun, building their own tacos.

This Mexican-style stew is even better the next day, when all the spicy flavors have merged and mellowed - so, you can do all the cooking ahead of time. Chicken Tinga freezes well to pack it later for a few work lunches.

For my Chicken Tinga recipe I use a cheap 7.5 ounce can of chipotle peppers in adobo sauce. A warning though, this small can packs a lot of spicy heat, just dip your finger in the sauce and taste it for yourself. But, it's the kind of heat that lessens once you've eaten a couple of Chicken Tinga tacos and downed a frosty, salt-rimmed margarita.

Notice it's spelled "Chilpotle" on the can, but "chipotle" is commonly used.

You can cool down the heat by using half the sauce and chili peppers. And, if you think that's still too spicy, then leave out the can of chipotle peppers and adobo sauce, and use a small (14.5 ounce) can of plain enchilada or red chile sauce (similar flavors, with very little heat.) And go to the Hindsight section at the end of this post for all my mild versions.

Interestingly, most recipes I explored online call for boiling chicken breast separately,  then adding it to the tomato/chipotle sauce. Why not just add the raw chicken to the sauce and cook it; that way you retain the savory chicken stock. And, if you brown the chicken skin - why that's double the flavor. Well, that's the way I'm doing it. Just keeping it simply scrumptious.

You can make this recipe with more expensive white meat or use cheaper dark meat. Remove the skin if you want a low calorie stew.

Most poultry eaters fall into two camps, dark meat or white meat lovers. I like dark meat because there is more texture and taste variety. Leg meat has a flavorful knob of meat while thigh meat is a big juicy slab. And it's hard to overcook - while white meat is easy to dry out (except in this stew.) Although, I see why white meat is usually preferred for it's consistent texture and being lower in fat. Make my recipe with white or dark meat. Hey, go ahead and use both - can't we all get along?

So gather your family or favorite friends, and get to cooking my Mexican recipe of Chicken Tinga - it's always a fiesta in The 99 Cent Chef's cocina (kitchen.)

Chicken Tinga - VIDEO

Play it here, video runs 4 minutes, 23 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (enough for a party, at least 20-30 small tacos, or about 6 bowls as stew)

• 2-3 chicken leg quarters - That's 4-6 pieces of dark meat. You can use breast white meat, about 2-3 half breasts.
• 7.5 ounce can of chipotle peppers in adobo sauce - I used the whole can, but you can remove seeds from chiles and use half of the sauce, for less spicy heat. Okay to substitute with enchilada or red chile sauce from a 14.5 ounce can (it's easy to find, and with no spicy heat.)
• 14.5 ounce can of tomatoes - diced, tomato sauce or even whole tomatoes. Just break up tomatoes as they soften from stewing.
• 1/2 onion - chopped
• 1 teaspoon garlic - chopped
• 1/2 teaspoon of dried oregano - or, one teaspoon of fresh oregano.
• 1/4 teaspoon of ground cumin - optional
• Salt and pepper to taste

Directions
For dark meat with skin, saute in a large pan, skin side down, about 5-10 minutes over a medium/high heat. You want to brown the skin and get some charred bits as extra flavor.

Okay to remove skin for a lighter version. Use the same procedure for breast meat. No need to brown both sides of the chicken, or cook it all the way - you will simmer it later, until well done. (Of course, keep semi-raw poultry on a different plate from other ingredients to prevent cross-contamination.) And, if you are in a hurry, you can skip this browning chicken part.

While chicken browns, chop half an onion. When one side of chicken is brown, remove it and add the chopped onion. Stir onion and scrape loose the brown bits on the bottom of pan. Saute onion about 5 minutes until soft.

Add garlic and saute another minute. Now add spices and herbs.

Sprinkle in ground cumin, dried oregano, and salt and pepper to taste.

Pour in a can of chipotle peppers. For a less spicy version, add half of the liquid and peppers.

(To reduce spicy heat, substitute chipotle peppers in adobe sauce with a small 14.5 ounce can of enchilada or red chili sauce.) You can also only use tomato sauce with a tablespoon of dried chili.

Add a can of diced tomatoes or plain tomato sauce. Mix all the ingredients.

Finally add the browned chicken pieces. Bring up liquid to a low simmer. Cover the pot and cook about one hour, until chicken is cooked all the way through.

Click on any photo to see larger.

Remove chicken pieces from sauce and allow to cool for a few minutes. Slice into thickest part of chicken to make sure it's cooked all the way through. (This is a good time to break up tomatoes, if you used large pieces.)

Remove the skin and meat from the bone. You can discard the skin and bones, it was just for flavor and a little chicken fat. Shred chicken pieces and mix the meat into sauce.

While meat heats up get all the taco ingredients ready. Heat up some corn tortillas. I like to top my tacos with fresh chopped onion and cilantro. Other toppings include - tomato, lettuce, avocado, cheese, and a squeeze of lime.

Chicken Tinga also goes with white and brown steamed rice, or your favorite grain or carb. (I have a Mexican Rice recipe here.) You can also make a Chicken Tinga Bowl with pinto beans (recipe here, or used canned) and rice, for extra heft. Make a Chicken Tinga Burrito, with your favorite fillings. Or leave out the carbs and just top a bowl of Chicken Tinga stew with fresh chopped onion, cilantro, a slice of avocado, and a squeeze of lime.

Hindsight
My Chicken Tinga recipe is easy to half. Use the same amount of tomato sauce and chipotle peppers, just add less chicken.  There is more sauce, but that's a good thing.

Use any cheap, tasty poultry parts you like: legs, thighs, or breast. It's all good. Remove skin for a low calorie stew.

I brown the chicken, but you can skip it and go right to cooking the chopped onion.

Substitute spicy chipolte peppers with enchilada sauce for a mild version.

For another simple non-spicy version just use canned tomato sauce and sprinkle on a tablespoon of red Chili Powder. Chili Powder is made from mild dried chilis. So you get the that deep chili flavor without the chipotle heat.

This recipe makes plenty of Chicken Tinga, but it freezes well. Freeze in a couple of batches for later use. I like to pack a few tortillas with chopped onion and cilantro for work lunches. The stew and tortillas heat well in a micowave.