Got leftover turkey? Looking to spice things up a bit after all that stuffing and mashed potatoes? Today’s the day for turkey tacos! (Believe it or not, turkey is a popular traditional Mayan food.)
Pollo Pibil is one of the best known and most loved of all the wonderful dishes you’ll find in the Mexican Yucatan. The traditional method calls for marinating poultry in a seasoning mixture made from citrus juice and achiote paste (a Yucatan spice available in specialty stores and online), then wrapping it in banana leaves and slow-roasting it in a pit. This cannabis-infused adaptation, based on Pati Jinich’s take on the traditional recipe in Mexican Today, is much easier to pull off. It makes an ideal taco filling, and it can also be served over rice or folded into tamales.
You can make this using homemade cannabis-infused bone broth (see recipe) or—given all the cooking you’ve likely already done this week—try this easy version using store-bought bone broth. (It will need to simmer for at least eight hours, so plan ahead for that.) The Turkey Pibil is made with two cups of infused broth, so the poultry is potent on its own. You can moderate the effects by using more or less of it when you assemble your tacos.
Turkey Tacos with a Twist
6 fresh, uncooked organic corn tortillas
Turkey Pibil (recipe follows)
1 cup shredded red cabbage (can be pickled)
1 cup red onions, diced
2 avocados, sliced
Organic sour cream or crème fraiche (optional)
Warm 2 tablespoons of olive oil in a frying pan or cast-iron skillet. Heat one tortilla for 10 seconds, then flip and heat until bubbles form (about a minute). Remove and place on a plate.
Place 2 large spoons full of Turkey Pibil in center of tortilla. Cover with a handful of cabbage, a handful of onions, 2 avocado slices and optional sour cream or crème fraiche. Fold and serve. Repeat with the rest of the tortillas.
½ pound tomatoes
¼ red onion
3 garlic cloves
½ teaspoon kosher salt
2 cups cannabis-infused bone broth (recipe follows)
2 tablespoons canola oil
¼ cup fresh grapefruit juice
¼ cup orange juice
¼ cup lime juice
¼ cup distilled white vinegar
½ teaspoon dried oregano
¼ teaspoon allspice
1/8 teaspoon cumin
Black pepper, to taste
2 tablespoons achiote paste
6 cups shredded cooked turkey
Place tomatoes, onion and garlic on baking sheet and place under broiler about 4 to 5 minutes, until tomato tops are charred. Turn over and char other sides until tomatoes are soft, about another 4 to 5 minutes.
Remove from oven and let cool. Quarter tomatoes and place in blender with pan juices. Add garlic, onion, salt and 1 cup bone broth to blender. Puree.
In Dutch oven, warm oil over medium heat. Pour in puree, cover partially and cook, stirring occasionally, until sauce thickens, about 7 minutes.
In blender, combine fruit juices, vinegar, oregano, allspice, cumin, pepper, achiote and 1 cup bone broth. Puree.
Stir juice mixture into tomato sauce in Dutch oven. Simmer over low heat for 5 minutes.
Stir in turkey and cook, uncovered, until meat absorbs most of the sauce, about 5 minutes.
Easy Cannabis-Infused Bone Broth
1 32-ounce carton organic chicken bone broth
1/8 ounce cannabis flower or trim
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
Grind cannabis to a powder in coffee grinder or with mortar and pestle.
Combine bone broth and cannabis in crockpot and set to low.
Simmer very slowly, stirring occasionally, for at least 8 hours. Let cool slightly.
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour bone broth through to catch all solids. Repeat until broth is clear.
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.
Robyn Griggs Lawrence, Author of The Cannabis Kitchen Cookbook