What to do with Thanksgiving Turkey the day after?

Tacos de Pavo or Turkey Breast Tacos from the Taco Table by Lois Ellen Frank.

This is a nice way to use Thanksgiving turkey breast the next day after Thanksgiving. I make these tacos with my favorite green chile from the Garcia Family in Portales, New Mexico. They have been making their green chiles since 1975 and it is perfect for this recipe. The name of the product I use is El Rancho de Los Garcia's Green Chile Sauce. Try this brand or use another locally made green chile for this stew from the selection of New Mexico products. © Lois Ellen Frank

INGREDIENTS:
1 ¼ pounds natural turkey or chicken breast, cut into ½ strips
1 Tablespoon olive oil
1 medium yellow onion, cut in half and then thinly sliced
4 tomatoes, coarsely chopped
2 cloves garlic, finely chopped
½ cup El Rancho de Los Garcia's Green Chile Sauce

DIRECTIONS:

Trim the fat from the turkey to chicken breasts, cut into ½ inch by 3-inch strips and set aside.
In a cast iron skillet or frying pan, heat olive oil and saute onions for 3 to 4 minutes until they start to turn brown and being to crystallize.
Stir occasionally to prevent burning.
Add the tomatoes and cook for an additional minute stirring constantly, then add the garlic and stir again.
Cook for 2 minutes, then add the turkey or chicken breast strips, cook for an additional 3 to 5 minutes until the poultry meat is completely cooked.
Add the green chile sauce and saute for 2 to 3 minutes.
Serve immediately.
I like to eat this taco dish with the large flour tortillas rolled up on the ends like a burrito to hold in the delicious juices and green chile sauce.
Serves 6 to 8. Please click here to view "Taco Table by Lois Ellen Frank". 

Used with Permission. Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank

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