Comments on: distinct to its maker

By: David Benton

David Benton — Tue, 06 Apr 2010 01:51:40 +0000

I’m way late in commenting on this one, but I finally got around to making this today. Yum. Definitely something I will make again.

One note/question: surely “boil the sauce over high heat until reduced to 1/4 cup” is a typo, yes? I reduced the sauce to a nice barbecue sauce consistency and there were 2 cups or more left.

By: caitlin

caitlin — Fri, 02 Apr 2010 00:05:25 +0000

I wish I had something far more brilliant to add, but alas, I only have a simple thank you. I think that tacos may be one of those “perfect foods” and regularly rotate between pork and fish (with an occasional chicken or shredded beef in the mix). Cannot wait to try this turkey version. And from you no less, as you helped me master my first “grown up and on my own” turkey this past Thanksgiving.

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Sat, 27 Mar 2010 23:43:53 +0000

Bit of Butter: I’m way late on this, but I think chicken thighs would be fine.

Cam: That sounds wonderful. Thanks for reporting back!

By: Cam

Cam — Sat, 27 Mar 2010 23:03:47 +0000

I tried this recipe, but instead of making tacos, I spooned the meat onto arepas with refried beans, sharp cheddar cheese, parsley, and non-fat yogurt (instead of sour cream). It came out delicious! I think I will use a little less cinnamon next time, but other than that, we greatly enjoyed it.

By: Bit of Butter

Bit of Butter — Sat, 13 Mar 2010 08:28:08 +0000

Alrighty — I’m making them on Sunday. I was thinking about just using chicken thighs…what are your thoughts?

By: Andrea [bella eats]

Andrea [bella eats] — Fri, 12 Mar 2010 14:59:23 +0000

This sounds absolutely divine. I adore taco night, and like you have evolved past ground beef and lettuce and yellow cheddar. Although, on occasion, that combination has its place too.

Love the addition of radishes and cilantro, such a nice Spring touch!

By: my little expat kitchen

my little expat kitchen — Fri, 12 Mar 2010 14:04:12 +0000

I really enjoyed your story of this dish. Isn’t it remarkable how our childhood memories are the ones that we carry so fondly with us for the rest of our lives? Especially those involving food (at least for me)
Your recipe sounds so delicious. I haven’t had lots of tacos in my life. Being Greek we have a slightly similar thing called souvlaki.
I have to try your taco though!
Magda

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Wed, 10 Mar 2010 20:35:43 +0000

Why do I continue to torture myself by checking my fave food blogs before lunch? Between Tim’s, David’s and your recipes today, I am dying. Love the idea of using turkey legs. I’ve got two smoked legs in my fridge right now, awaiting their turn in a white bean soup, but I’ll have to pick up some fresh ones for a taco night… soon.

Have you ever tasted/made the pickled red onions served at almost every taco stand in MX? They would be incredible with these tacos.

By: The Rowdy Chowgirl

The Rowdy Chowgirl — Wed, 10 Mar 2010 18:28:31 +0000

This brings back so many memories! Growing up, we had a standard rotation of dinners, too. Taco night was such a treat. I loved the smell of the ground beef cooking with it’s packet of taco seasoning mix…

But the turkey leg recipe is much more useful to me nowadays. I’ve been trying to move away from boneless chicken breasts and incorporate all the parts of poultry into my cooking, but I still get a bit stuck when it comes to how to use the dark meat in an appetizing way. Thanks for a creative new idea!

By: Kate @WhiskAway

Kate @WhiskAway — Wed, 10 Mar 2010 18:27:41 +0000

This recipe sounds incredible- I love making pork carnitas in the same way with a long braise with beer but turkey legs?! Whoa awesome new taco night on my horizon. Love the beer and tomatoes, and the pureeing of the sauce- my fav part of regular carnitas!