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Turkey Tacos with Heirloom Blue Corn Tortillas

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In the kitchen

Who is luckier than me?

My youngest is willing to make tortillas and I'm willing to let him! The masa comes from the tortilla maker who makes our tortillas. If you are in the bay area, you can order the fresh masa from one of our stores, if you give us a little warning.

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I have a lot of tortilla presses. I am an infidel. I do think I like the wood versions best, but you have to make sure they're good, solid wood or they'll snap. This one is made of mesquite.

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This is his "Take the damned picture and get out of here!" look. I think he has it down.

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While he made tortillas, I made the filling. I had a half breast of turkey which I sliced and then pounded before marinating it in olive oil, garlic, Oregano Indio, salt and banana vinegar. I fried each piece and then when I was finished, I "washed out" the pan with some previously made tomatillo sauce, picking up all the turkey love and making the pan easier to clean.

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I turns out I had a little Bellweather Farms creme fraiche and naturally, things happened.

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What a fun way to pass time with your kid.



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