Erik Valdez's Tacos with Pico De Gallo and Guacamole

By Bettybug

Ingredients

• For the Turkey:
• 1 1/2 pounds lean ground turkey meat
• 3 tablespoons olive oil
• pinch of sea salt
• pinch of black pepper
• 1 teaspoon cinnamon
• 1 bottle pale ale
• 12 tortillas
• 3/4 cup cotija cheese
• For the Pico De Gallo:
• 6 tomatoes (chopped)
• 1/2 white onions (chopped)
• 1 jalapeno (chopped)
• 1/2 cup cilantro (chopped)
• 3 limes (juiced)
• 1 tablespoon white vinegar
• For the Guacamole:
• 4 avocados
• 1/2 cup pico de gallo
• 3 tablespoons pine nuts
• 2 limes (juiced)
• 1/3 cup cilantro (chopped)
• 1/4 cup cotija cheese
• For the Pinto Beans:
• 3 cups pinto beans
• 6 pieces thick-cut bacon (cut into pieces)
• sea salt to taste
• black pepper to taste
• For the Rice:
• 1 1/2 cup long grain wild rice
• 1 tablespoon olive oil
• sea salt to taste
• black pepper to taste

Details

Servings 6
Cooking time 120mins

Preparation

Step 1

For the Turkey: Marinate turkey meat in olive oil, sea salt, black pepper, cinnamon and beer for 1 hour in fridge before cooking. Brown meat in pan over medium-high heat until cooked through, 5-7 minutes.
For the Pico De Gallo: Combine all ingredients in a blender or food processor. Pulse until chunky or at desired consistency.
For the Guacamole: In a mixing bowl combine all ingredients, mashing with a fork. Season with salt and pepper to taste.
For the Pinto Beans: Soak pinto beans in water for 2-3 hours. Remove from water and transfer to crock pot. Add bacon, salt and pepper and slow cook in crock pot for 6-8 hours.
For the Rice: Bring a pot of water to a boil. Add rice, olive oil, salt and pepper and cook, like pasta until rice is tender. Strain and set aside.
To Assemble: Build tacos inside tortillas with some ground turkey, guacamole, pico de gallo and cotija cheese. Serve alongside pinto beans and rice.