Turkey Tacos with a Twist




​ Leftover turkey? Taco time! Believe it or not, turkey is a popular traditional Mayan food, and Pollo Pibil is one of the most loved of all the wonderful dishes you’ll find in the Mexican Yucatan.
Serves 6
6 fresh, uncooked organic corn tortillas
Olive oil
Turkey Pibil (recipe follows)
1 cup shredded red cabbage (can be pickled)
1 cup onions, chopped
2 avocados, chopped
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.
Turkey Pibil
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
Baking sheet
Dutch oven
Preheat broiler.
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, chopped roughly or broken up with fingers
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
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.