Turkey Birria Tacos

1. Rehydrate the Chiles

Soak guajillo and arbolchiles in hot water for 15 minutes until softened.

2. Make the Birria Sauce

Sauté onions and garlic inoil until softened.

Add to a blender:

• softened chiles
• onions and garlic
• chipotle peppers
• tomatoes
• vinegar
• all seasonings

Blend until completelysmooth.

3. Cook the Turkey

Slow Cooker

• Place turkey roast in slow cooker.
• Pour sauce over the roast.
• Add broth, cinnamon stick, and bay leaves.
• Cook on LOW for 7–8 hours or until the turkey reaches 165°F and shreds easily.

4. Shred

Remove turkey and shredwith two forks.

Return the shredded turkeyto the consommé and let it sit 15–20 minutes to soak up the flavor.

Make the Tacos

1. Skim a little fat from the top of the broth.
2. Dip tortillas into the broth.
3. Place on a hot skillet.
4. Add shredded turkey and cheese.
5. Fold and cook until crispy and the cheese is melted.
6. Serve with consommé for dipping.

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