Tequila Turkey and Cilantro Tacos

Recently, DC transplant José Andrés was named America's Best Chef during the James Beard Foundation's annual awards ceremony. José Andrés is well known in DC for his fabulous Think Food Group restaurants including Jaleo, Café Atlántico/Soon to be America Eats Tavern), Oyamel, Mini Bar, Zaytinya (my personal favorite), and China Poblano. Originally from Spain, José Andrés is responsible for some of the absolute best food in DC. In fact, as Ed and I have traveled around the world quite a bit, I'm going to go out on a limb and say that his restaurants have some of the best food ever. Period. 

One of Ed's favorite Think Food Group restaurants is Oyamel, a funky, authentic Mexican restaurant in DC's Chinatown. Oyamel is well known for their creative and fresh dishes including red snapper ceviche, an acidulous baby cactus salad, and the renowned grasshopper tacos (or the equally titillating beef tongue tacos). But you don't have to be an adventurous eater to enjoy his genius- for just $3.50, his menu is full of ambrosial taco options, most involving queso fresco and fresh cilantro (ridiculously delicious homemade guacamole optional). They are truly some of our favorite eats in the city.

His recognition as America's best chef inspired me to come up with a creative taco of my own. Ground turkey cooked in a shot of tequila gives these tacos a genuine Mexican taste. It's my mini ode to José Andrés. That and any excuse to use alcohol in the kitchen ;)

Congrats to José Andrés and Congrats to DC!

Tequila Turkey and Cilantro Tacos Ingredients

1 lb Ground Turkey

1/4 Sweet Onion, diced

1/4 Red Pepper, diced

1 clove of Garlic, diced

1 shot of Tequila

Salt and Pepper

Shredded Cheese

Grape Tomatoes, diced

Squeeze of Lime Juice

Corn tortillas

Handful of Cilantro

Tequila Turkey and Cilantro Tacos Directions

In a drizzle of olive oil, saute garlic, onions, and peppers. Add the turkey and brown. Before the turkey is completely done, add the tequlia, salt, and pepper. Finish browning the turkey. 

To assemble the taco, first warm the tortillas (we used corn tortillas). Then add the meat, cheese, tomatoes, and cilantro. Feel free to improvise and add your favorite taco toppings. I didn't have any ripe avocados on hand, but if I did, I would have made guacamole. 

Ed's Verdict: "It was a fun and refreshing way to enjoy Mexican food. You can't go wrong putting tequila on almost anything. I liked it."