Usually I have some leftover cranberry relish (I always make too much) to go with the tacos in lieu of salsa, but this time I thought I would make some fresh cranberry salsa from scratch, which turned out surprisingly good. Cranberries just pair so well with turkey, even regular cranberry sauce is going to taste as satisfying with a turkey taco as tomato salsa. Just add a little chopped fresh jalapeño.
8 to 12 corn tortillas Extra virgin olive oil 2 cups Monterey Jack cheese, or mild cheddar, grated Cooked turkey meat, cut into bite-sized pieces Lettuce, thinly sliced Fresh cilantro, for garnish
Cranberry salsa:
1 1/2 cups fresh or frozen cranberries 1/2 apple, peeled and cored Chopped serrano or jalapeno chili, to taste (about a half a chili but taste for desired heat) 4 tablespoons sugar 2 tablespoons ginger, peeled and chopped 2 tablespoons fresh cilantro, chopped 1 tablespoon lime or lemon juice Dash salt
Let sit 15 minutes for the cranberries to macerate. You can also use cranberry relish, just add chopped chiles and cilantro. Place a small amount (1/2 a teaspoon) of oil in the pan and spread to coat the bottom of the pan. Place a tortilla in the pan and let it heat up until bubbles start to form. Then flip it over. Cook until the cheese begins to melt, then flip the taco over so that the tortilla browns on the other side as well. Continue to cook the tacos in this manner. To serve, open up the tacos and put some chopped lettuce and plenty of cranberry salsa over the cheese and turkey. Garnish with fresh cilantro leaves.
