1 1/2 pound leftover cooked turkey (just dark meat or a mixture of dark and white), shredded
1 1/2 cups turkey or chicken stock
1 small onion, finely chopped
3 cloves garlic, crushed
1 jalapeño or serrano chili, finely chopped
1 small cinnamon stick
1 orange, peel removed with a vegetable peeler in long strips (save the orange for another use!)
1 large bay leaf
3 tablespoon canola oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili de arbol powder
Salt and pepper
12 corn tortillas
Crumbled queso fresco
Chopped red onion
Corn kernels, browned in skillet
Radish, cut into matchsticks
In a small pot, add the turkey, stock, onion, garlic, chili, cinnamon stick, orange peel and bay leaf. Bring to a boil over medium-high then reduce heat and keep at low boil, stirring often until the liquid is absorbed, about 10 minutes. Discard the cinnamon stick, orange peel and bay leaf.
Heat a cast-iron skillet over medium-high. Add oil, three turns of the pan. When the oil ripples and smokes, add the turkey, cumin, coriander and chili powder; season with salt and pepper. Cook until the turkey is browned and crispy at the edges, about 15 minutes.
Working directly over a gas flame or in a dry, nonstick skillet, cook the tortillas over high heat until charred in spots, about 30 seconds per side.
Serve the turkey with the tortillas and toppings of your choice.