Roast Turkey & Veggie Mexican-Style Hard Shell Tacos

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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.

Prep Time25

Cook Time15

Total Time40

Course: Lunch, Main Course

Cuisine: Mexican

Keyword: Roast Turkey Tacos, Turkey Mexican Tacos, Turkey Mexican-Style Hard Shell Tacos

Servings: tacos

Author: Karen Sheer a zest for life

Equipment

10 hardshell tacos I used organic blue corn

Ingredients

10 regular hardshell tacos I used organic blue corn
2 cups roast fresh turkey 3/4" cubes (I used white meat)
2 large Multi dried chili* (will have 3 T. minced)
4 teaspoons extra virgin olive oil divided
7 medium cremini mushrooms (4 ounces) cleaned, dried; ½″ dice
1/2 cup onion peeled, 1/2" dice
1/2 cup carrots peeled, 1/2" dice
1 cup zucchini 1/2" dice (I used ½ green & ½ yellow)
1 tablespoon fresh garlic peeled and minced
1 1/2 teaspoons ground cumin (can toast cumin, then grind)
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 cup marinara sauce such as Rao's brand
1/2 teaspoon sea salt
3/4 cups sharp cheddar cheese grated

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.

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