Leftover turkey carnitas

Ingredients

For the carnitas

• 400-600g leftover turkey, off the bone and shredded
• ½ yellow onion, sliced
• 2 cloves of garlic, crushed
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 2 tbsp tomato puree
• 200ml chicken stock or water
• Flour tortillas
• Assorted toppings such as mashed avocado, jalapeños, diced tomatoes, sour cream and coriander leaves
• 2-3 limes

For the sprout slaw

• 200g brussels sprouts, thinly sliced
• 20g coriander leaves, chopped
• 2 tsp caster sugar
• ½ tsp flaky salt
• 2 tbsp white wine vinegar
• 2 tbsp water
• 1 small clove of garlic, sliced extra thin

Method

Add a drizzle of neutral oil to a frying pan over a medium heat. Once the oil is hot, add the sliced onions. Fry for 1-2 mins, then add the crushed garlic. Fry until the onions are translucent and beginning to brown.

Add the spices and cook for 1-2 mins until fragrant. Add the tomato puree, oregano and shredded turkey and stir well. Add the stock or water. Depending on how salty the turkey is, you may or may not want to add extra salt. Turn the heat all the way down to low. If your pan has a lid, put it on at this point while you prep your other ingredients. Otherwise, keep an eye on the pan to make sure nothing sticks.

Assemble the slaw. Whisk together the sugar, salt, vinegar, water and garlic to make the dressing. Mix the sliced sprouts and coriander in a bowl, add the dressing and set aside for 10 mins.

Prepare any toppings you’ve decided to use. Cut the limes into quarters.

Heat another frying pan on medium heat without any oil. Add the tortillas one at a time, cooking for 60-90 seconds per side, until browned and warmed through.

Assemble the tacos, starting with the turkey mix, then adding your toppings. Squeeze over fresh lime juice and serve immediately with the slaw on the side.

Images: Nadja Auerbach