Whether or not you are in search of a recipe for winter stew or for summer season tacos, this Wild Turkey Birria Recipe will do exactly the trick! (Jenny Nguyen-Wheatley photograph)

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I first had birria at a taqueria in Omaha. They name it “consommé” on the menu, and on a chilly day, nothing beats contemporary, genuine Mexican tacos and consommé to slurp up on the facet.

What I like most about consommé is that it’s really the leftover liquid from a spicy, gradual braise of beef (historically goat or mutton) referred to as birria. The restaurant makes use of that beef in its tacos and burritos, however that leftover broth is like pure heaven in a Styrofoam cup. Scorching, tangy, spicy and so wealthy – it’s every thing I like in a superb stew. It typically comes out with a layer of beef fats on high, and each time I come up for air, my husband laughs at me as a result of my mouth is at all times lined in a skinny, orange layer of lip-smacking grease.

The Wild Turkey Birria Recipe I’ve right here is made with the legs and thighs from an previous Tom turkey {that a} good friend gave to me. These elements on a wild turkey are typically robust, so a gradual, low braise like that is one is one of the best remedy for it. The darkish meat on this space of the hen additionally holds up nicely to all of the spices, which really isn’t “spicy” so far as warmth and ache, however spicy in that the stew is closely seasoned and sophisticated.

The one drawback in utilizing wild recreation with a recipe like that is the leanness. You don’t get that little bit of grease that’s attribute of conventional birria. The fats isn’t needed, however if you need it, throw in a bit of fatty pork or beef trimmings to simmer in step 3.

Find out how to Make This Wild Turkey Birria Recipe

Serves: 4
Prep time: half-hour
Cook dinner time: 4 hours


  • Legs and thighs from a wild turkey
  • 6 dried guajillo chili peppers
  • 3 dried ancho chili peppers
  • 13 cups water, divided
  • 1 onion, halved
  • 2 bay leaves
  • 6 cloves garlic, minced
  • 1 tablespoon dried Mexican oregano
  • 1 Mexican cinnamon stick
  • 6 sprigs contemporary thyme
  • 2 teaspoons chili powder
  • 1 ½ teaspoons cumin
  • 2 teaspoons crimson wine vinegar
  • Juice of 1 lime
  • 2 teaspoons kosher salt, or to style
  • Diced crimson onion, for garnish
  • Freshly chopped cilantro, for garnish
  • Lime wedges


  1. Boil 2-3 cups of water. Toast guajillo and ancho chili peppers over a gasoline range or beneath a broiler till warmed and aromatic, however not burnt, turning incessantly.

    Wild Turkey Birria Recipe
    Guajillo peppers are delicate warmth peppers and have a barely fruity style. (Jenny Nguyen-Wheatley photograph)

  2. Place toasted peppers in a container and submerge with the boiling water. Use a small heavy dish, or one thing related, to maintain peppers fully submerged. Soak peppers for half-hour.

    Wild Turkey Birria Recipe
    Putting the peppers in boiling water softens them so that you could put them within the meals processor. (Jenny Nguyen-Wheatley photograph)

  3. Take away stems from all of the peppers and place right into a meals processor, together with 1 cup of the soaking liquid. Puree peppers till clean as doable. Put aside.

    Wild Turkey Birria Recipe
    This combination must be on the thicker facet to create a purée. (Jenny Nguyen-Wheatley photograph)

  4. Place wild turkey legs and thighs, 10 cups of water, onion halves, bay leaves, and garlic into a big pot. Convey to a boil, then again right down to a simmer, and prepare dinner lined for about 2 hours. By this time, the turkey meat ought to start to melt and will be pulled from the bones.
  5. Pull meat from the legs as greatest you possibly can, add the meat again into the pot together with the bones (not the pin bones) and add the chili purée, cinnamon stick, thyme, chili powder, cumin and oregano. Proceed simmering partially lined for one more 1-2 hours or till meat turns into tender and the liquid has diminished by about half.

    Wild Turkey Birria Recipe
    True cinnamon is in stick type, and provides the trace of sweetness to this Mexican dish. (Jenny Nguyen-Wheatley photograph)

  6. Discard turkey bones, thyme sprigs, cinnamon stick, and bay leaves earlier than serving. Combine in vinegar, lime juice and salt.
  7. Serve birria as a thick stew with lime wedges on the facet, or serve meat in tacos or burritos with a number of the soup on the facet to dip in and slurp.

    Wild Turkey Birria Recipe
    The wonderful thing about this dish is that it could actually both be eaten as a stew, or use the meat in tacos! (Jenny Nguyen-Wheatley photograph)

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