Crockpot Wild Turkey TInga
This wild turkey tinga is made with slow-simmered turkey legs and thighs that are shredded and finished in a smoky tomato and chipotle sauce. It works well for tacos, burritos, rice bowls, or tostadas.
Ingredients
- 4 wild turkey thighs (or a combination of wing, legs and drums)
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 garlic cloves, minced
- 2 14 ounce cans fire roasted tomatoes
- 1/2 teaspoon dried oregano, Mexican oregano preferably
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 2 bay leaves
- 1 chipotle chiles in adobo, chopped (reserve the adobo sauce)
- 2 tbsp reserved chipotle adobo sauce
- 4 cups chicken stock or turkey stock
- salt and sugar to taste
- 1 1/2 cups reserved cooking liquid from turkey (to be used at the end of the recipe)
Instructions
- To a crockpot, add the wild turkey meat, bay leaves, marjoram, and thyme. Pour in enough stock to cover the turkey by a few inches. Cover the slow cooker with the lid. Cook on the high setting for around 6 to 8 hours or until fork-tender.
- Once the turkey is tender, remove it from the crockpot and place it in a large bowl. Shred the meat and discard any bones or tendons. Set Aside.
- Reserve 1.5 cups of the cooking liquid and set aside. Empty the remaining cooking liquid from the crockpot (you can save it for another use).
- Make the sauce. Heat a medium-sized pot over medium heat. Add the onions, season with a pinch of salt, and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Pour the tomatoes, chipotles, and adobo sauce into the pot. Partially cover the pot and simmer for 5-8 minutes or until the mixture has slightly thickened. Remove from the heat.
- Pour the turkey, the sauce, and the 1.5 cups of reserved cooking liquid into the crockpot. Cover and cook on high for one hour.
- Season with to taste with salt, sugar, and more adobo sauce if you like.
NOTES
- Use wild turkey thighs, legs, drums, or wings. Dark meat works best for this recipe.
- Cook the turkey on high for 6 to 8 hours, or until the meat is fork-tender and easy to shred.
- Reserve 1 1/2 cups of the cooking liquid before discarding the rest. That liquid helps loosen the sauce and keeps the shredded turkey moist.
- Simmer the tomato and chipotle sauce until it thickens slightly before adding it back to the crockpot.
- After combining the shredded turkey, sauce, and reserved liquid, cook for 1 more hour on high so the flavor comes together.
- Season at the end with salt, a little sugar, and more adobo sauce as needed.
- Leftovers freeze well for a couple of months if stored properly.
Nutrition
Serving: 1g | Calories: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 318mg | Potassium: 265mg | Fiber: 1g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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