Spicy Turkey Barbacoa Street Tacos

Spicy Turkey Barbacoa Street Tacos

This is a recipe that came from an old food blog that I used to run some hundred years ago. Out of all the recipes, I couldn't pass on bringing this one over because it was that good. Here's to the start of something new.

Prep Time: 13 hours, 20 minutes

Cook Time: 2 hours

Total Time: 15 hours, 20 minutes


  • 2 tablespoons sesame seeds
  • 1½ pound tomatoes chopped
  • 10 garlic cloves minced
  • 1 large yellow onions, chopped
  • 4 dried pasilla and 4 guajillo peppers, stemed and partial seeds removed
  • 1 tablespoons kosher salt + 1 teaspoon
  • 2 turkey drumsticks and 2 turkey thighs
  • 1 can chipotle pepper in adobo sauce
  • 1 can black beans
  • 1/2 cup chicken stock
  • 1 medium sized carrot quarter-inch chops
  • 1 celery stalk quarter-inch chops
  • 1 side green bell pepper julliened and halved
  • 2 teaspoons ground cumin
  • freshly ground black pepper
  • queso fresco
  • corn tortillas, warmed


  1. Toast sesame seeds in a pan over medium, toast for 3-5 minutes, place seeds in a food processor
  2. Heat up pan to medium-high heat and add tomatoes, garlic, onion and 1 tablespoon of salt. Cook, stirring every so often for 5 minutes. Transfer this mix to the blender.
  3. After the peppers are seeded, place in food processor and blend until it basically becomes a sauce. It won't be watery and it won't be too thick.
  4. Divide drumsticks and thighs between 2 resealable plastic bags. Add the sauce between bags and seal bags aired out. You're going to chill this overnight, at least for 12 hours, but the longer it is marinated the better.
  5. After the marinade process is finished, preheat over to 325°F. Place turkey and sauce in any type of high side pan such as a hotel pan or the ceramic one shown in the the photos. Cover pan with two layers of foil.
  6. Bake until the internal temperature reaches 165°F which should take 2 to 2.5 hours. Rotate every 30 minutes, then check the temperature and hour in.
  7. When done, remove from oven and let cool slightly. You can remove the turkey from the sauce to allow them to cool quicker, making an easiness for shredding. Then mix back in with the sauce.
  8. While the turkey cools, use a saucepan with 1/2 cup of chicken stock/broth and combine carrots, celery, green peppers, cumin, 1 teaspoon of salt and pepper. Heat it over medium-high and let boil before added black beans. Reduce heat and let simmer for 10 minutes.
  9. Shred turkey in a separate plate/bowl and not over the sauce to avoid small bones falling in. Once done, transfer to the sauce and mix.
  10. Heat up small sized corn tortillas.
  11. Serve tacos on tortilla with turkey, beans, queso fresco and chopped cilantro. Excess sauce is a plus.


For less spice, omit the can of chipotle and adobo sauce, remove all seeds from chilies and reduce as well

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup