The holiday season is a time when it’s common to overindulge on foods you may not normally eat, leaving you feeling heavy and lethargic by the end of the year. We think the holidays can be enjoyed even more with healthy and nourishing foods and there’ll be no need to diet your way back to a slimmer waistline if you have a plan in place. Empower yourself to make choices that support your body!
Start today by making these delicious Turkey Carnitas with Cassava Tortillas and Pico de Gallo using your Thanksgiving turkey leftovers. This is a perfect meal for the day after Thanksgiving, or anytime you’re looking for a healthy option.
Turkey is a high-quality source of protein, B-vitamins, iron, zinc, potassium, phosphorus, and more. If you cook a whole turkey, save those bones for the best bone broth ever. By making your own tortillas with cassava flour, you are avoiding gluten and other unnecessary added ingredients. Cassava flour is made from the cassava root and is low glycemic, which is more favorable for balanced blood sugar.
Ingredients
Turkey Carnitas
- 2 tablespoons avocado oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded, finely chopped
- 6 cups leftover cooked turkey meat
- 2 dried bay leaves
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 limes, juiced
- 1 ½ cups low sodium chicken broth
Cassava Tortillas
- 3 jalapeños, halved and seeded, finely sliced
- 1 ½ cups cassava flour
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ cup olive oil
- ⅔ cup warm water
Pico de Gallo (optional)
- 1 large ripe avocado, cubed
- 1 tomato, finely chopped
- ½ small red onion, finely chopped
- ¼ cup whole cilantro leaves
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
Preparation
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Heat oven to 300 degrees.
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In an oven-safe pot with a lid, such as a dutch oven, add avocado oil, onions, garlic, and jalapeño. Cook on stovetop, on medium-high heat until fragrant, about 2 minutes, then add the chopped turkey meat along with the bay leaves, oregano, cumin, paprika, salt, and pepper. Lower heat to medium and stir for 5 minutes.
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Add the lime juice along with the chicken broth, scraping the bottom of the pot to remove all of the flavorful bites.
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Bring the liquid to a boil, cover pot, and insert into the oven for 30 minutes. After 30 minutes, remove the lid and cook for another 30 minutes.
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While the turkey is in the oven, begin to prepare the tortillas by toasting jalapeños in a dry pan over high heat until they start to char, about 5 minutes. Transfer into a large bowl.
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Add the remaining tortilla ingredients into the bowl with the charred jalapeños. The dough should stick together and reach a smooth consistency. If dough breaks, add an additional teaspoon of warm water, one teaspoon at a time, until it sticks together.
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Divide the dough into 12 small balls, about the size of ping-pong balls. Place each ball of dough between two pieces of parchment and press down using a heavy pan.
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Using the same pan, on high heat, cook the tortillas for 2 to 3 minutes, then flip and cook for another minute. The tortillas will be lightly browned and crisp. Transfer cooked tortillas onto a towel, fold it to cover, then repeat with the remaining dough.
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Make pico de gallo by combining the chopped avocado, tomatoes, onion, cilantro, lime juice, and salt. Store covered in the refrigerator until it’s ready to be served.
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After an hour, remove the pot from the oven, shred turkey using two forks. Turkey meat should be crispy. If necessary, insert pot into the oven and broil for 5 minutes to crisp up.
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Assemble by placing a potion of the turkey on top of a tortilla topped with pico de gallo (optional).
Heat oven to 300 degrees.
In an oven-safe pot with a lid, such as a dutch oven, add avocado oil, onions, garlic, and jalapeño. Cook on stovetop, on medium-high heat until fragrant, about 2 minutes, then add the chopped turkey meat along with the bay leaves, oregano, cumin, paprika, salt, and pepper. Lower heat to medium and stir for 5 minutes.
Add the lime juice along with the chicken broth, scraping the bottom of the pot to remove all of the flavorful bites.
Bring the liquid to a boil, cover pot, and insert into the oven for 30 minutes. After 30 minutes, remove the lid and cook for another 30 minutes.
While the turkey is in the oven, begin to prepare the tortillas by toasting jalapeños in a dry pan over high heat until they start to char, about 5 minutes. Transfer into a large bowl.
Add the remaining tortilla ingredients into the bowl with the charred jalapeños. The dough should stick together and reach a smooth consistency. If dough breaks, add an additional teaspoon of warm water, one teaspoon at a time, until it sticks together.
Divide the dough into 12 small balls, about the size of ping-pong balls. Place each ball of dough between two pieces of parchment and press down using a heavy pan.
Using the same pan, on high heat, cook the tortillas for 2 to 3 minutes, then flip and cook for another minute. The tortillas will be lightly browned and crisp. Transfer cooked tortillas onto a towel, fold it to cover, then repeat with the remaining dough.
Make pico de gallo by combining the chopped avocado, tomatoes, onion, cilantro, lime juice, and salt. Store covered in the refrigerator until it’s ready to be served.
After an hour, remove the pot from the oven, shred turkey using two forks. Turkey meat should be crispy. If necessary, insert pot into the oven and broil for 5 minutes to crisp up.
Assemble by placing a potion of the turkey on top of a tortilla topped with pico de gallo (optional).
