Roast Turkey & Veggie Mexican-Style Hard Shell Tacos
Cubes of your Thanksgiving turkey are totally transformed into a fabulous filling for tacos. Assertive seasonings are needed to create just the right smokey and a little spicy infused flavor. I love Mulato Dried Chiles (dried poblano) typically used in Mexican mole sauces with a delicate smoky flavor.
1 1/2teaspoonsground cumin (can toast cumin, then grind)
1/2teaspoondried oregano
1/2teaspoonsmoked paprika
1cupmarinara saucesuch as Rao's brand
1/2teaspoonsea salt
3/4cupssharp cheddar cheesegrated
Instructions
Place the Mulato chiles in a small bowl and add very hot water to rehydrate them, let stand 10 minutes until softened. Remove from the water and discard the stems and seeds, mince the chile.
In a large skillet add 3 teaspoons of olive oil – raise the heat to medium-high. Add the cremini mushrooms and stir until golden. Add the onions, carrots and zucchini with the next 1 teaspoon of olive oil, and stir for 5 minutes on moderated heat until they are crisp-tender, 5 minutes.
In a large skillet add 3 teaspoons of olive oil – raise the heat to medium-high. Add the cremini mushrooms and stir until golden. Add the onions, carrots and zucchini with the next 1 teaspoon of olive oil, and stir for 5 minutes on moderated heat until they are crisp-tender, 5 minutes.
Preheat the oven to 350 degrees. Line a rimmed sheet pan with foil or parchment paper. Lay out 10 hard taco shells. Fill each one with a potion of filling – about 3/4’s full.
Stack them so they are somewhat upright. Add a portion of cheese to each.Bake in the oven for 15 minutes until the corn shells are very crispy and the cheese has melted.
Notes
Garnish Options: Cubes of Avocado, Sour Cream or Greek Yogurt, Fresh Cut Herbs (Cilantro or Parsley), Thinly Sliced Scallions, Salsa, Thinly Sliced Jalapeño or Roasted Corn Kernels.* Mulato Chiles (dried Poblanos) The flavor profile of Mulato chiles is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee. The are a mild-medium spice chile. This chili is most popular in Mexican mole. I love it’s deep color and unique smokey flavor.Substitutes for Mulato Chiles: Use another type of dried mildly spicy dried chile – or a good quality chili powder in your pantry. Note that some chili powders have other ingredients than just chiles. Ancho chiles have a similar flavor to Mulatos. You can also use some chopped chiles from canned Chipotle in Adobo for a blast of smokey heat.This recipe may not be reproduced without the consent of its author, Karen Sheer.