Turkey, Mushroom tacos with cilantro emulsion:
These were truly delicious! So flavorful! The pasillo pepper really gave it a wonderful back note of spice. They are addictive so watch out!
(this almost made four generous tacos for lunch. Feel free to double to make enough for a family of 4 for dinner or keep as is for lunch)
· ½ lb of ground turkey
· 1 Tablespoon of olive oil
· ¼ of onion, finely minced
· One celery stalk, finely minced
· ½ of green pepper, finely minced
· ½ of jalapeno, with seeds, finely minced
· 3 garlic cloves finely chopped
· 1 teaspoon of fresh thyme
· 1 teaspoon of dried oregano
· 1 teaspoon of cumin
· 1 Fresh bay leaf
· 1 dried pasillo pepper
· ½- ¾ cup of beef stock (hot)
· Salt pepper
· 2 Tablespoons of mushroom sugo (recipe at bottom) (Courtesy of Michael Chiarello)
· Habenero, jack cheese--crumbled
· Cilantro Emulsion (recipe follows)
· Corn tortillas
Directions for Turkey Tacos:
1. Pan on medium/high heat add turkey meat and brown. Break apart meat well.
2. After it’s browned add all the vegetables except the garlic. Add a little salt and pepper. Stir and let the veg soften. After about 5 minutes add garlic.
3. Add herbs. Turn down heat and let simmer and come together.
4. Add Mushroom sugo mixture
5. Meanwhile heat a dry small sauté pan over medium heat. Add pasillo pepper and let it come to heat rotating often—do not let it burn it will become very bitter. When you see it smoking slightly it is ready—about 5-7 minutes.
6. Remove the pepper and put in glass bowl, pour over the hot beef stock and cover with cling wrap. Let steep for 5-10 minutes.
7. Remove the pepper.
8. Bring the turkey mixture to a high temperature and then add the beef broth. Stir and combine.
9. Warm another sauté pan and add a little vegetable oil and place corn tortilla in to become crisp. Rotate every minute or so until nice and crispy. Remove and a little salt.
10. Place some turkey mixture on the warm tortilla add a little crumbled cheese and top with a little cilantro oil
· ¼ cup of cilantro
· ½ of a shallot, coarsely chopped
· 1-2 Teaspoons of fresh lime juice
· Salt and pepper
· ½- ¾ cup of vegetable oil
1. Place all ingredients in a bowl and using a hand blender mix until combined. Could also use a blender
Mushroom Sugo—courtesy of Michael Chiarello
I made this earlier in the week for dinner atop toasted orzo and had leftovers. This truly is wonderful and I recommend making this ahead of time—it is really delicious! If you think you don’t like mushroom please give this a go, it will convert you.
For the sugo:
- 1/3 cup extra-virgin olive oil
- 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
- Salt and freshly ground pepper
- 1 tablespoon chopped garlic
- 1 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced shallots
- 1/2 cup tomato puree (from fresh or canned peeled tomato)
- 1/4 cup red wine
- 1/2 cup chicken broth or water
- 1 generous tablespoon unsalted butter
- 1 tablespoon minced fresh parsley leaves
· For the sugo:
· Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.