Ingredients for Turkey Leg Confit Taco with Pasilla Purée and Pickled Peach Salsa

• 1.4kg lard

• 3 cucharadas de azúcar

• 3 tablespoons kosher salt

• 2 skin-on turkey drumsticks (675g)

• 2 skin-on turkey thighs (675g)

• 240ml de vinagre de sidra de manzana

• 240ml sugar

• 1 cucharada de sal kosher

• 2 peaches (about 350g ), sliced

• 1 cucharada de semillas de mostaza amarilla

• 12 fresh thyme sprigs

• 1 cup chopped red onion

• 1/2 cup coriander leaves, chopped

• 1 cucharada de jugo de limón

• 1 cucharada de aceite de oliva

• Pizca de sal kosher

• 60g dried pasilla chillies

• 2 dientes de ajo

• 100g chopped red onion

• 1 cucharadita de azúcar

• 1/2 cucharadita de sal kosher

• 1 tablespoon vegetable oil, for frying

• 12 corn tortillas

• 2 avocados, diced

Preheat the oven to 149°C. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.

Bring the vinegar, sugar, salt, and 240ml water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.

Dice the chilled peaches and combine with the onion, coriander, lemon, olive oil, and salt. Taste and adjust seasoning.

Toast the chillies in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 240ml water to a boil and pour over chillies. Steep until tender, about 5 minutes. Purée the chillies, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.

In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.

Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.