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Photo Credit: Jeremiah Doughty.
Wild Game Cuisine

Wild Turkey Chorizo and Black Bean Stuffed Chilaquiles

Yes, you can make chorizo out of wild turkey, and it is delicious! These chilaquiles are a great way to incorporate some traditional Mexican flavors with your wild turkey harvest.

Jeremiah Doughty •January 1, 20242 min read

Ingredients

Chorizo:

  • 1 pound ground fine turkey
  • ½ pound ground fine bacon
  • 1 tablespoon cumin seeds
  • 1 teaspoon coriander seed
  • 5 whole cloves
  • 2 bay leaves
  • ¼ teaspoon cinnamon
  • ½ teaspoon Mexican oregano
  • ½ teaspoon dried thyme
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 5 peppercorns
  • 1 tablespoon paprika
  • 2 tablespoon ancho chili powder
  • 3 tablespoon vinegar, apple cider

Corn Tortillas:

  • 2 cups corn masa
  • 2 cups hot water
  • 1 teaspoon salt

Salsa:

  • 4 Roma tomatoes
  • 4 large tomatillos or 6 medium
  • 5 cloves garlic
  • 1 white onion
  • 1 bunch cilantro leaves
  • 2 jalapeños
  • 1 lime, juiced
  • 1 teaspoon cumin
  • 1 teaspoon cracked pepper
  • 1 teaspoon salt
  • 1 tablespoon chicken base (Powder chicken stock) (Water to cover)

Extra Ingredients:

  • 1 can black beans, rinsed and
  • drained
  • Sour cream
  • Jack cheese
  • Cilantro for topping
  • Cojita cheese
  • Fry oil
Photo Credit: Jeremiah Doughty.
Photo Credit: Jeremiah Doughty.

Instructions

  1. Fry up chorizo in 1 tablespoon of avocado oil; once half-cooked, add one can drained and rinsed black beans; cook until chorizo is finished, then set aside.
  2. In a pot add tomatoes, tomatillos and jalapeños along with 2 tablespoons of oil. Char the outsides, add enough water to cover, bring water to boil, and reduce to simmer until fully cooked, about 30 minutes.
  3. Then place in a blender with cilantro, onion, garlic, cumin, chicken base, pepper, lime and salt. Blend smooth, return to the pot, bring to a boil, lower heat and simmer for 20 mins. Taste and add salt, if needed.
  4. In a large bowl add your masa, salt and water until you get a dough-like texture, make a ball and pinch it. The dough should stay and not stretch back or fall apart. If it stretches back it’s too dry, if it falls apart it’s too wet. Once you get it just right, cover it and set it aside for 20 minutes.
  5. With masa for tortillas, make a large thick tortilla using your press. Fill with cooked chorizo, beans and cheese to melt (e.g. Monterrey jack). Seal ends by pinching all around the edges. Cut in half and pinch all around to seal. Fry in oil until crispy.
  6. Serve, pouring sauce over and topping with fresh crumbled cheese, Mexican sour cream and cilantro.
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