Turkey Barbacoa Tacos with Black Beans
Turkey Barbacoa Tacos with Black Beans is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Toast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast sesame seeds in a dry large skillet, preferably cast iron, over medium heat, stirring, until golden, about 3 minutes.
Transfer to a blender.
Place skillet over medium-high heat and add tomatoes, garlic, and 4 onion halves and cook, turning often, until softened and charred in spots, 5-8 minutes.
Transfer tomatoes to blender; set onions and garlic aside.
Cook chiles in same skillet, turning often, until darkened and fragrant, about 1 minute.
Add to blender.
Once cool enough to handle, peel garlic and onion and add to blender along with 1 tablespoon salt.
Blend until smooth.
Divide drumsticks between 2 resealable plastic bags.
Add tomato purée, dividing evenly.
Seal bags, pressing out air, and toss to coat.
Chill at least 12 hours.
Preheat oven to 325°.
Line a large roasting pan with banana leaves, then individually wrap drumsticks with the marinade (use all of it) in banana leaves; place in pan.
Cover with any remaining leaves, then cover pan tightly with foil.
Bake until meat is very tender and falling off the bone (tear into packets with a fork to check), 2-2 1/2 hours.
Let cool slightly.
Meanwhile, drain beans and combine with carrots, celery, cumin, and remaining onion halves in a large pot.
Add water to cover by 2"; season generously with pepper.
Bring to a gentle simmer and cook, partially covered, seasoning with salt halfway through, until beans are tender, 80-90 minutes.
Pluck out carrots, celery, and onion.
Transfer drumsticks and any marinade to a large bowl; discard banana leaves.
Pour turkey cooking liquid from roasting pan into a large glass measuring cup; season sauce with salt.
Scrape off cooked marinade from turkey legs, then shred meat into bitesize pieces; discard skin, bones, and sinews.
Combine shredded meat with marinade; season with salt if needed.
Serve turkey with tortillas, salsa, queso fresco, and small cups of sauce.
Serve beans with some of their liquid.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
