Toasting Leftovers with Beer Braised Pulled Turkey Tacos


Let’s be honest. The day after the big feast we are P-O-O-P-E-D.  Oh yea, the clean-up was one for the ages, too, with the splatters from frying latkes and stove-top smears from simmering sufganiyot (yes, doughnuts!) on this once in a life time Thanksgivukah.

 So when Kol Foods asked a eight bloggers to play with a couple of turkey legs and come up with a recipe for our post- Thanksgivukah leftovers, I was determined to hone in on something EASY.

And then my competitive spirit was aroused when I understood that this is a contest. And the winners get prizes. Oh yes, Happy Chanukah, indeed. Click here to vote on your favorite recipe and to have a chance to win a generous credit with Kol Foods.

I wanted to gather ingredients that you could easily tack on to your pre-holiday food shop without having to search high and low for anything shmancy. In fact,  most of the ingredients for these Beer Braised Pulled Turkey Tacos are already in your kitchen for the holiday.

Ok, you may not have one bottle of dark, Mexican beer in your fridge. So pick that up along with some soft whole grain tortillas or corn tacos and whip this up for your gang with the leftover chunks of turkey.

turkey de-boned and ready

You worked too hard to let them go to waste.

To check out what other participating bloggers whipped up with their turkey leftovers, click HERE and vote on which recipe you are most likely to cook  in your own kitchen.

KOL Foods Turkeys and Meats are Glatt Kosher, 100% pastured, 100% grass fed.  KOL Foods is committed to kashrut, transparency, the environment, animal welfare, health and offering the most delicious meat on the market.  Click here to learn more.

 Thank you, Yosef Silver and Kol Foods, for inviting me to join in the fun.

Beer Braised Pulled Turkey Tacos

6 servings

Beer Braised Pulled Turkey Tacos

Leftover turkey, especially dark meat, is moist and packed with flavor. It's high in protein and essential minerals like selenium, too. These tacos are super easy to make and will switch up the flavor profiles that you likely used at your Thanksgiving dinner table. OLE!


  • 2 cups leftover roasted turkey, preferably dark meat, skin and bones removed
  • 2 T. olive oil
  • 1 large white onion, chopped
  • 4-5 cloves garlic, peeled and chopped
  • 1/4-1/2 jalapeno, stemmed, seeded, thinly sliced (optional)
  • 1 tsp chili powder or taco seasoning (to taste)
  • 1/2 teaspoon salt and ground pepper (to taste)
  • 3 large tomatoes, chopped
  • 1 cup frozen corn, defrosted
  • 1/3 cup fresh cilantro, chopped
  • 1 12 oz. bottle Mexican dark beer
  • 1/4 cup water
  • 12 taco shells or 6 whole grain soft tortillas
  • Toppings suggestions
  • chopped red onion
  • salsa
  • chopped or torn iceberg lettuce
  • avocado, sliced
  • sesame seeds
  • tomatoes, chopped
  • sliced black olives


  1. Heat olive oil in a deep sided pan.
  2. Saute diced white onion and chopped jalapeno on medium heat until onion is softened and slightly browned, about 7 minutes. Season with chili powder, salt and pepper.
  3. Add garlic and chopped tomatoes. Mix gently, simmering 3-4 minutes until tomatoes release juice.
  4. Add corn, beer, and water and simmer actively, uncovered for 8-10 minutes. Add more water if you prefer the mixture wetter.
  5. Add pulled turkey to sauce and simmer gently, mixing to warm throughout, about 5 minutes. Add cilantro at end to keep flavors bright.
  6. Warm tacos in oven, following package instructions. Warm soft tortillas on foil lined cookie sheet for 2-3 minutes at 300 degrees.
  7. Assemble
  8. Spoon 2 Tb saucy turkey mixture into taco or onto tortilla. Use cerated spoon if you prefer less sauce.
  9. Top with your favorite condiment (see suggestions above or get creative).


Once you assemble this easy turkey mixture it can be kept in the refrigerator for 2 days. Gently reheat the sauce and assemble tacos when your crowd begs for something more interesting than turkey sandwiches.


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