Turkey Barbacoa Tacos with Black Beans

Ingredients for Turkey Barbacoa Tacos with Black Beans

• 2 tablespoons sesame seeds

• 675g plum tomatoes

• 10 garlic cloves, unpeeled

• 3 medium onions, unpeeled, halved through root, divided

• 6 ancho chillies, seeds removed

• 2 tablespoons kosher salt, divided, plus more

• 4 turkey drumsticks

• 1 450g package banana leaves, thawed if frozen

• 550ml dried black beans, soaked overnight

• 2 medium carrots, halved crosswise

• 2 celery stalks, halved crosswise

• 2 teaspoons ground cumin

• Freshly ground black pepper

• 24 corn tortillas, warmed

• Salsa de Chilli Morita and queso fresco or dry farmer cheese (for serving)

Toast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes. Transfer to a blender.

Place skillet over medium-high heat and add tomatoes, garlic, and 4 onion halves and cook, turning often, until softened and charred in spots, 5-8 minutes. Transfer tomatoes to blender; set onions and garlic aside.

Cook chillies in same skillet, turning often, until darkened and fragrant, about 1 minute. Add to blender. Once cool enough to handle, peel garlic and onion and add to blender along with 1 tablespoon salt. Blend until smooth.

Divide drumsticks between 2 resealable plastic bags. Add tomato purée, dividing evenly. Seal bags, pressing out air, and toss to coat. Chill at least 12 hours.

Preheat oven to 325°. Line a large roasting pan with banana leaves, then individually wrap drumsticks with the marinade (use all of it) in banana leaves; place in pan. Cover with any remaining leaves, then cover pan tightly with foil. Bake until meat is very tender and falling off the bone (tear into packets with a fork to check), 2-2 1/2 hours. Let cool slightly.

Meanwhile, drain beans and combine with carrots, celery, cumin, and remaining onion halves in a large pot. Add water to cover by 2"; season generously with pepper. Bring to a gentle simmer and cook, partially covered, seasoning with salt halfway through, until beans are tender, 80-90 minutes. Pluck out carrots, celery, and onion.

Transfer drumsticks and any marinade to a large bowl; discard banana leaves. Pour turkey cooking liquid from roasting pan into a large glass measuring cup; season sauce with salt.

Scrape off cooked marinade from turkey legs, then shred meat into bitesize pieces; discard skin, bones, and sinews. Combine shredded meat with marinade; season with salt if needed.

Serve turkey with tortillas, salsa, queso fresco, and small cups of sauce. Serve beans with some of their liquid.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.