Step 1

In a large pot, heat 2 tbsp of oil on medium heat. First toast the chiles until fragrant (about 1 minute). Then add the spices and toast for 1 more minute. Add in garlic, charred tomatoes, and charred onion and cover with 4 cups of water and let simmer uncovered for 20 minutes.

Step 2

Transfer the contents of the pot to a blender and puree until smooth. In the same pot, heat 2 more tbsp of oil and strain the chile puree into the pot of oil to fry the sauce and develop more flavor (watch out for splash back!). Add in the rest of the water and a hefty pinch of kosher salt, and bring to a low simmer.

Step 3

Add in vinegar and any turkey leftovers (dark and/or white meat). Let simmer in the pot uncovered for 30 minutes. Skim off any oil on top and reserve.

Step 4

Adjust salt level to taste and serve turkey birria as a stew topped with diced onion, cilantro, lime and tortillas on the side or make turkey quesabirria tacos.

Step 5

Heat a skillet on medium high, dip tortillas in reserved oil and place on the skillet. Add turkey + cheese + onion + cilantro. Fold the taco and flip to cook each side, 1-2 min per side. Serve with a side of consommé (broth from the stew).