Start to finish: 30 minutes
Makes 12 tacos
FOR THE CRANBERRY SALSA:
1 tablespoon lard
2 cloves garlic, minced
1 medium yellow onion, minced
1 to 2 tablespoons minced chipotle in adobo sauce
1½ cups leftover cranberry sauce
½ cup water
2 teaspoons coarsely ground black pepper
Hefty pinch kosher salt
FOR THE FILLING:
1 tablespoon lard or vegetable oil
1½ pounds leftover turkey meat, shredded
2 teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon dried oregano (preferably Mexican)
FOR THE TACOS:Ingredients
12 corn or flour tortillas, warmed
12 tablespoons mayonnaise
1 avocado, halved, pitted and cut into 12 slices lengthwise
½ medium white onion, minced
cup loosely packed cilantro leaves, roughly chopped
2 limes, each cut into 6 wedges
Directions
To prepare the salsa, set a medium sauté pan over medium heat for 1 minute. Add the lard and heat until it melts and begins to shimmer. Add the garlic and onion and cook until they begin to brown, about 4 minutes. Stir in the chipotle and cook for another minute, then add the cranberry sauce and water. Bring to a simmer, then season with salt and pepper.
Reserve ¾ cup of the salsa, leaving the rest in the pan.
To make the filling, to the pan of salsa add the lard, turkey, salt, cinnamon and oregano. Heat, stirring often, until simmering and warmed through.
To assemble the tacos, lay out the warm tortillas on a serving plate. Place 1 tablespoon of mayonnaise on each tortilla and spread using the back of a spoon. Divide the turkey filling into even mounds atop each tortilla. Evenly distribute the avocado slices among the tacos. Dress the turkey mounds with a spoonful of additional cranberry salsa. Add some minced onion, a couple pinches of cilantro, and a squeeze of lime to each taco, then serve the rest on the side.
Nutrition information per taco: 320 calories; 150 calories from fat (47 percent of total calories); 17 g fat (3 g saturated; 0 g trans fats); 40 mg cholesterol; 500 mg sodium; 28 g carbohydrate; 4 g fiber; 15 g sugar; 15 g protein.
