Braised Turkey Leg “barbacoa”
Haan Palcu-Chang (@haanpc)
- 2 Turkey legs
- 2 Turkey wings
- ½ cup Lime juice
- ½ cup Cider vinegar
- 900 ml Turkey stock or vegetable stock
- 2 Bay leaves
- 2 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground cloves
- 1 tsp Oregano
- 1 tbsp Salt
Put all your ingredients in a large heavy-bottomed pot or pressure cooker. Cover tightly with lid and cook over a low flame for 2-2 ½ hours until your turkey falls of the bone. If you are using a pressure cooker, use a “braised meat” setting.
Check the seasoning of your braising liquid. If you need to add more salt, add it now. Take of the heat, and allow your turkey to fully cool in the braising liquid so it reabsorbs moisture and flavour.
You can now shred the meat off the bone or serve the meat on the bone. Eat this meat in tacos or with rice along with salsa, guacamole, and Mexican hot sauce.
