Escabeche Turkey with Pickled Vegetables
Before the development of canning, pickling was one of the most important preserving methods, along with salting, drying, and smoking. Particularly in warm countries, pickling was favored for the way it used acid to stop or retard the growth of bacteria. Some historians credit the Egyptians and Romans for developing this technique, which was brought into Spain and then to Mexico. Turkeys, especially ones raised naturally, have a rich, dense flesh and dark, meaty flavor that can stand up to—and are improved by—heartier, more complex flavors like this escabeche. My favorite garnish for each taco serving is a slim feathery frond—no more than two inches long—from the top of a small stalk of fennel. It looks pretty, has good flavor, and is delicious with this filling.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Cut the prepared sweet yellow bell pepper into 1/4-inch-thick strips (rajas); set aside.
Step 2
In a large, heavy, nonstick skillet, heat the oil over medium heat. Add the turkey strips and lightly sear on both sides. Add the stock and pickled vegetables (with all their liquid) to the pan and cook until the liquid has reduced to one-fourth of its original volume, about 20 minutes. Transfer the contents of the pan to a large bowl. When the turkey has cooled enough, shred the meat with your hands into long, 1/4-inch-wide strips. Discard the remaining liquid and seasonings from the bowl.
Step 3
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the lettuce and filling equally between the tortillas and top with salsa and garnish. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some lettuce and filling, top with salsa and garnish, fold, and eat right away.
