Today was mostly a football game, but when my Aggies pulled out the win against Texas, it was time for me to bring my best game. I'm a big fan of doing something completely different with the leftover turkey on the day after Thanksgiving. This year was no different.
Char a jalepeno, ancho, and poblano pepper on a skillet or open fire. Cool and dice while sauteeing a chopped onion in a bit of oil in a stew pot. As the onion gets brown, add the peppers, 4 cloves of minced garlic, a bay leaf, 3 teaspoons cumin, and a dash of cayenne. While that cooks, chop up 8 tomatoes and then add them to the pot with 8 cups of chicken or turkey broth, an 8 oz can of tomato sauce, and 6 epasote leaves, if you want them. Simmer it all together for 30-45 minutes. Then add half a pound of shredded turkey meat and a small can of sweet corn and heat through. Serve with garnishes of sliced avocado, shredded cheese, cilantro, and tortilla chips.
It was pronounced tasty and everyone was full for the umpteenth day in a row. And, thanks to my mom, my kitchen is still clean. I feel like such a slavedriver, making her work, but it sure has been appreciated.
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