2 tablespoons extra virgin olive oil
1 ½ cups yellow onion, sliced into half moons
2 tablespoons fresh rosemary, chopped
½ cup fresh or frozen whole cranberries
2 tablespoons apple cider vinegar
2 pounds leftover cooked turkey (any combination of white and dark meat left in large pieces)
1 Granny Smith apple, cored, peeled and shredded on large holes of box grater
1 cup apple cider
1 cup chicken stock
10 six-inch flour tortillas
1 head red leaf lettuce
Fiesta Style Cranberry Sauce, see recipe here
Mexican Crema, see recipe here
Fresh cilantro, for garnish
Lime wedges, for garnish
In a large saute pan, heat oil over medium high heat and add onions and rosemary and cook for three minutes. Add cranberries and vinegar and cook until vinegar has evaporated.
Add turkey pieces, shredded apple, cider and chicken stock and bring to a fast simmer. Cover, reduce heat to low and cook thirty minutes.
Remove cover and with two forks, shred turkey pieces. Leave in the liquid until ready to serve.
To serve, line a flour tortilla with the red leaf lettuce.
Drain the turkey over a bowl but save liquid to keep leftover pulled turkey moist.
Garnish with a sprig of cilantro and serve with a lime wedge.
Keywords: Pulled Turkey Tacos