Leftover Turkey Carnitas Tacos

Total time: 25 minutes Servings: 2 (2-3 tacos each)

4-6 garlic cloves, peeled and separated 1 pinch salt 1⁄2 cup fresh bitter orange juice or fresh lime juice with fresh orange juice combo 1⁄2 cup olive oil 1 teaspoon Tajín Clasico Seasoning 1 cup leftover turkey, shredded 1 cup duck fat, ghee or high smoke point oil of choice 4-6 tortillas Toppings (optional): pico de gallo pickled onions cilantro pomegranate seeds avocado

With mortar and pestle, crush together garlic cloves and salt, make paste and place in medium bowl.

Stir in juice, olive oil and seasoning. Fold mojo into shredded turkey meat. In large, heavy-bottomed pot over high heat, melt duck fat and wait until it forms a wave. Add turkey, in batches, stirring often, until meat turns light golden brown, then lower heat to medium. Turn off heat.

Heat up tortillas, place turkey carnitas on top and add pico de gallo, pickled onions, cilantro, pomegranate seeds or avocado as desired.

Note: Once browned in duck fat, carnitas can be stored in the fat overnight and reheated over low heat to melt fat and warm carnitas.