Turkey Barbacoa Tacos with Black Beans
A flavorful Mexican-inspired dish featuring tender turkey drumsticks slow-cooked in a rich chile-tomato marinade, served with black beans and warm corn tortillas. The meat is wrapped in banana leaves and cooked until falling off the bone, creating a delicious barbacoa-style filling for tacos.
Ingredients
- •2 tablespoons sesame seeds
- •1½ pounds plum tomatoes
- •10 cloves garlic
- •3 medium onions
- •6 whole ancho chiles
- •2 tablespoons kosher salt
- •4 whole turkey drumsticks
- •16 ounces banana leaves
- •2¼ cups dried black beans
- •2 medium carrots
- •2 stalks celery
- •2 teaspoons ground cumin
- •1 to taste black pepper
- •24 whole corn tortillas
- •1 to taste salsa and cheese
Cooking Instructions
- 1.
Toast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes. Transfer to a blender.
3 min
- 2.
Place skillet over medium-high heat and add tomatoes, garlic, and 4 onion halves and cook, turning often, until softened and charred in spots, 5-8 minutes. Transfer tomatoes to blender; set onions and garlic aside.
8 min
- 3.
Cook chiles in same skillet, turning often, until darkened and fragrant, about 1 minute. Add to blender. Once cool enough to handle, peel garlic and onion and add to blender along with 1 tablespoon salt. Blend until smooth.
5 min
- 4.
Divide drumsticks between 2 resealable plastic bags. Add tomato purée, dividing evenly. Seal bags, pressing out air, and toss to coat. Chill at least 12 hours.
720 min
- 5.
Preheat oven to 325°. Line a large roasting pan with banana leaves, then individually wrap drumsticks with the marinade (use all of it) in banana leaves; place in pan. Cover with any remaining leaves, then cover pan tightly with foil. Bake until meat is very tender and falling off the bone (tear into packets with a fork to check), 2-2 1/2 hours. Let cool slightly.
150 min
- 6.
Meanwhile, drain beans and combine with carrots, celery, cumin, and remaining onion halves in a large pot. Add water to cover by 2"; season generously with pepper. Bring to a gentle simmer and cook, partially covered, seasoning with salt halfway through, until beans are tender, 80-90 minutes. Pluck out carrots, celery, and onion.
90 min
- 7.
Transfer drumsticks and any marinade to a large bowl; discard banana leaves. Pour turkey cooking liquid from roasting pan into a large glass measuring cup; season sauce with salt.
5 min
- 8.
Scrape off cooked marinade from turkey legs, then shred meat into bitesize pieces; discard skin, bones, and sinews. Combine shredded meat with marinade; season with salt if needed.
10 min
- 9.
Serve turkey with tortillas, salsa, queso fresco, and small cups of sauce. Serve beans with some of their liquid.
5 min
