Smoked Turkey Leg Enchiladas w/ Harley-Davidson + Matty Matheson | Cookin’ Somethin’

STRAP IN AND HOLD ON TIGHT!!! I TEAMED UP WITH @HARLEYDAVIDSON TO RECREATE SOME STURGIS FAVORITES IN THIS 3 PART SERIES. THROW IT IN ROLL ER UP AND HOP ON YOUR HOG. WELCOME TO STURGIS YOU TURKEYS! FIRST UP WE’RE MAKING SMOKED TURKEY LEG ENCHILADAS. RIDE THAT ALL THE WAY TO THE BLACK HILLS! THIS IS JUST THE APPETEASER. COOKIN' SOMETHIN' LETS GO! #HarleyDavidson

INGREDIENTS
3 Pre smoked turkey legs
2 Jalapenos
2 Poblano peppers
5 Tomatoes
1 White onion, cut in into quarters
1⁄2 Head of garlic, sliced through the middle 8 cups Chicken Stock
Dried Oregano

4-5 dried whole Ancho Chile Peppers
4-5 dried whole Guajillo Chile Peppers
1⁄2 cup dried whole Arbol Chile Peppers
1⁄2 cup dried whole Chipotle Chile Peppers

Flour tortillas
Mexican Crema
Cotija cheese
Powdered parmesan
2 balls Oaxaca cheese, grated 1 White onion
1 bunch Green Onion 1 bunch Cilantro Limes

METHOD:
1. In a large heavy bottom pot, place your pre-smoked turkey legs and add jalapenos, poblano peppers, tomatoes into the pot. Do not cut or seed these! Add one white onion, cut into quarters, 1⁄2 head of garlic and a pinch of dried oregano. Do not add any salt.
2. Cover with your chicken stock and simmer for about 1.5 hours, so that the vegetables maintain their integrity, but are also cooked through.
3. Once your vegetables have cooked for long enough, carefully remove from the pot and set aside. Remove your turkey legs and then strain the rest of the braising liquid to get all the pieces that fell off during the simmering process.
4. Take a medium sized bowl and add all of your dried chile peppers. Pour in some of your strained braising liquid, and allow them to steep for about 30 minutes, so that they are soft enough to blend.
5. As the chiles are steeping, start to prepare your turkey legs. There are a lot of little bones in turkey legs so carefully shred the turkey making sure you get all of them out! Taking off the skin, Deboning and removing the tendons should be easy as everything is already cooked through and the turkey should be fork tender. Use the bones, skin and tendons to make a stock later.
6. Once your chiles have softened, drain your fluid from the chiles, remove the stems and add the chiles, your braised vegetables, and leftover excess pieces from the braise to a blender. Pour in about 1 cup of the braising liquid that you steeped your chiles in to combine. Blend until you get a thick saucy liquid.
7. In a medium bowl, add 3 cups of shredded, chopped turkey, 1⁄2 cup of your braising liquid and 2-3 heaping tablespoons of your sauce puree. Stir to combine, and allow the turkey legs to marinate further in your sauce.
8. While your turkey is marinating, take the same pot you braised your turkey in and set to high heat. Do not add any oil! Pour in your enchilada sauce mix, and slowly add the remainder of your braising liquid used for your chiles. Reduce to medium, then stir consistently, until you get a nice loose sauce. Add more braising liquid as needed, but don’t let it get too watery. Add salt to taste.
9. To build your enchiladas: Take a casserole dish and pour one ladle of enchilada sauce on the bottom. This should help prevent your tortillas from sticking. Take a tortilla, add enough turkey to fill the tortilla “wall to wall”. Add some grated Oaxaca cheese and roll the tortilla up, making sure to pinch the sides so that the turkey is packed in. Place in your casserole dish and repeat until you have covered the bottom of the casserole dish with rolled tortillas.
10. Cover your tortillas with your enchilada sauce and top with a generous helping of Oaxaca cheese spread evenly over your casserole dish. Add another ladle of enchilada sauce down the middle of the casserole dish. Place your casserole dish in your oven, preheated to 400 degrees, until the cheese is golden brown and bubbling with crispy edges.
11. Prepare your garnishes but slicing up your green onions, uncluding the white stems, half a white onion sliced into thin rings, and chop your cilantro
12. Take your enchiladas out of the oven. Serve with a dollop of crema, a pinch of parmesan cheese, green onions, white onions, cilantro, topped with some crumbled cotija and a squeeze of lime juice.