Dave’s Beer-Braised Leftover Turkey Carnitas

 

Leftover turkey wings, thighs and drumsticks, bone in, skin on

1 tall boy beer

2 oranges, halved

2 limes, halved

2 medium onions, quartered

2 bay leaves

1 jalapeno, stem removed and halved lengthwise

Fresh cilantro

Vegetable oil

Your favorite Mexican seasoning

Kosher salt & fresh-ground pepper, to taste

Flour or corn tortillas, charred over a gas flame

 

Toppings:

Shredded iceberg lettuce

Chopped onion

Chopped tomato

Chopped cilantro

Sliced radish

Your favorite hot sauce or Siracha

 

Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.

Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.

Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.