Crispy turkey tacos with mole

Photo: Mexico in My Kitchen

Mely rolls seasoned turkey into thin corn tortillas, fries them crisp, then spoons warm mole over the top with crema and cotija. Turkey and mole is the oldest pairing there is in Mexico. It works on day two too.

From Mely Martínez at Mexico in My Kitchen · @mexicoinmykitchen

Seasoned turkey rolled tightly in corn tortillas and fried crisp, then covered with warm mole, crema and cotija.

You need

• 12 thin corn tortillas
• 2 cups shredded leftover turkey
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper
• About 3/4 cup vegetable oil
• 1 1/3 cups mole sauce, warmed
• 1 cup grated cotija or crumbled queso fresco
• 1/2 cup Mexican crema
• Avocado slices and red onion rings, to serve
• Toothpicks (optional)

How to make it

1. Season the turkey with the onion powder, garlic powder, salt and pepper.
2. Heat the oil in a large skillet over medium-high heat until it shimmers.
3. Warm the tortillas a few seconds each on a hot griddle until soft and bendy, and keep them under a towel. Cold tortillas crack when you roll them.
4. Put a line of turkey along one edge of a tortilla and roll it up tightly. Lay it seam side down in the oil and hold it with tongs for a few seconds so it doesn't unroll (or pin it with a toothpick).
5. Fry in batches, turning, until golden and crisp, about 2 minutes a side. Drain on paper towels.
6. Arrange on plates, spoon warm mole over, drizzle with crema, and top with cotija, avocado and onion.

Written in our own words from Mely Martínez's recipe, with their quantities. The original: Crispy turkey tacos with mole, Mexico in My Kitchen.

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