Honey, What's for Dinner?: Food & Wine's Beer-Braised Turkey Tacos

As you're well aware, we try to have taco night once per week, so I wanted to spice it up a little this week. I hunted through Food & Wine's website for healthy recipes and found this one as the answer to an otherwise usual taco dinner. I was mostly interested by the different combinations of flavor, and the ease of the recipe.

You'll need:

1 Turkey breast (I found one on sale and de-skinned/boned it myself); you can use turkey thighs if you prefer dark meat

Olive oil

S&P

Minced garlic

Oregano (it calls for fresh, I used dried)

1 Jalapeno pepper (stemmed, seeded, and sliced)

1 tomato (if you like it, I skipped it)

Tabasco (if you like it spicy)

Ground cinnamon (if you have a cinnamon stick, congratulations, I didn't)

1 12-oz bottle of a dark (preferably Mexican) beer- I used Bohemia

1 c of water

Your favorite tortillas/taco toppings

I started by putting S&P all over the turkey, and heating some olive oil in the bottom of my Dutch oven.

I added the turkey breast pieces and cooked about 6-8 minutes per side (until they browned).

I took the turkey out and added a little more olive oil, chopped onion, garlic, dried oregano, and jalapeno. I cooked that for a little while (maybe 5 minutes) and added a little water (to account for no tomato juices), ground cinnamon and Tabasco. I cooked that for about 4 minutes over medium.

Next I added the turkey, the bottle of beer, and the water to the pan. I boiled all of that together, and moved it to my simmer burner, covered it, and let it simmer for about an hour. I also turned the turkey once during.

Next, I took out the turkey, (here's where you remove your fancy cinnamon stick and fresh oregano if you had that...) and boiled all the sauce until it reduced to about 1/2 to 1/4 c (this took me around 10 minutes). While I did this, Mike shred the turkey meat.