Mexican Drunken Turkey Recipes

MEXICAN TURKEY

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.

MEXICAN DRUNKEN BEANS

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

FRIJOLES BORRACHOS (DRUNKEN BEANS)

Steps:

• Rinse beans (sort out any foreign objects) and place in a large bowl. Cover with cold water and cover. Soak overnight (at least 12 hours). Rinse and drain well.
• In a large pot over medium heat, add bacon and cook until lightly brown and fat has rendered, 5-7 minutes.
• Add onion and jalapeño and cook until softened, about 5 minutes, stirring frequently. Add garlic and cook, stirring, for 1 minute or until fragrant.
• Add beer and scrape any brown bits off the bottom of the pot.
• Add beans, broth, brown sugar, molasses, oregano, chili powder, salt, and cumin. Stir to combine and bring to a boil. Reduce heat, partially cover pan, and simmer for 2 ½ hours or until most of the liquid is absorbed and beans are tender, stirring occasionally.
• Before serving, stir in lime juice and cilantro. Serve in bowls. Serving size: 1/2 cup.

MEXICAN DRUNKEN TURKEY

Steps:

• Defrost turkey.
• Remove giblets and wash with cold water inside and out.
• Pat dry.
• Sprinkle with salt, pepper and coriander inside and out.
• Tie the wings and drumsticks.
• (Ordinary sewing thread will work just fine) Peel the garlic cloves and crush.
• Mix the crushed garlic with the butter and the cognac.
• Rub this paste all over the turkey and return the turkey to the refrigerator to marinate for an hour.
• Preheat oven to 350 degrees.
• Baste the turkey with the chicken broth and wine.
• Do it gently so you don’t rub off the garlic paste.
• Cover the turkey with aluminum foil and roast for about 90 minutes, basting frequently with wine and chicken broth.
• If your oven isn’t very accurate turn the pan a few times during baking.
• After about 90 minutes of cooking remove the aluminum foil cover.
• Sprinkle with paprika all over and raise the oven temperature to 500 degrees.
• Stop basting.
• This will allow the turkey skin to brown and crisp.
• Continue cooking until the skin is crisp and not watery or greasy.
• Flip the turkey so it crisps on the other side as well.
• If you are butchering your own turkey feed it two glasses of wine or cognac the day before.
• It really does make a difference in the cooked flavor.

TURKEY TACOS

Steps:

• Heat olive oil in a large skillet over medium-high.
• Add ground turkey and all of the seasonings and cook until almost cooked through, but still slightly pink then add salsa and water simmer an additional 5 minutes or until cooked through and reduced. Taste and add salt or additional cayenne or hot sauce to taste.
• Divide filling between tortillas and serve with your favorite toppings such as tomatoes, avocadoes, lettuce, etc