Birria de Pavo

Main Dish Turkey

Traditionally birria is prepared with lamb or goat, but variations using beef short rib, various roasts and almost any type of meat have grown in popularity. This version uses turkey, called pavo in Spanish. Typically the dish starts by seasoning the cuts of meat with salt and pepper, followed by a quick sear, then stewed for a few hours. Because the turkey is already cooked, the first step is to make the broth (caldo) then add the turkey and any bones from the roast.

By Chef Matt Kemper / Photography By Nick Hogan | November 14, 2023

Ingredients

SERVINGS: 8-10

For the caldo

12 guajillo chiles
2 quarts water
1 large white onion, cut in half
2 small plum tomatoes
10 garlic cloves
1 tablespoon black pepper
7 whole cloves
1 stick cinnamon
1/2 cup vegetable oil
3 teaspoons salt
2 teaspoons dried oregano
5 whole bay leaves
Whole turkey carcass plus any leftover turkey
5-7 chiles de árbol, optional
1/2 cup vegetable oil

For the tacos

1 pack tortillas
1 wheel queso quesadilla, shredded
2 bunches cilantro, chopped
1 small onion, diced
3 limes, cut into wedges
Sliced radish, optional

Instructions

To make the caldo:

1. Remove stems from guajillo chiles. Place water, guajillo chiles, onions, tomatoes, garlic, black pepper, cloves, cinnamon, oil and salt into a large sauce pot and bring to a boil. Reduce heat and simmer for 30 minutes.

2. With a slotted spoon, scoop out all of the chiles, tomatoes, onions and spices and place in a blender or food processor. Add a ladle of liquid and blend together on high for a minimum of 30 seconds or until smooth. Return the blended liquid to sauce pot.

3. Add the oregano and bay leaves, then reduce to medium low heat (if you’re adding partially or uncooked meat, this is the time to add to the caldo.) If you prefer more spice, you can add 5-7 chiles de árbol. Simmer for 2 hours, stirring occasionally. Check the salt level and add more if desired. Remove the bones from the caldo and discard. Then add cooked and pulled turkey.

To make tacos:

1. Take a large skillet, flat top, comal or plancha and bring to a medium-high heat. Take one tortilla at a time, and dip into the sauce pot, covering the tortilla with the bright red oil that should be floating at the top of the caldo. Repeat with each tortilla, keeping them separated.

2. Place 1 tortilla on hot skillet and add shredded queso quesadilla to the center of tortilla. Using a pair of tongs, scoop a generous portion of meat onto the cheese (a touch of the juice along with it is encouraged). Allow tacos to sizzle and sear for a minute. With a spatula and the tongs, fold the tortilla in half and give it a tender press with the spatula to keep it from unfolding. Allow the cheese melting out of the tortillas to sear and get crispy, then flip with the spatula and cook on the other side. Repeat with other tortillas.

3. Transfer the tacos to your serving dish. Give the caldo a good stir and ladle out 4-6 ounces into small bowls for taco-dipping. Top tacos with cilantro and onion. Serve with limes and sliced radishes.