Chicago’s new The Oakville Grill & Cellar looks to Northern California wine country for inspiration, with farm-sourced salads, fresh-caught seafood, and meats grilled over local white oak. Chef Robbins’s Thanksgiving leftovers tacos are in the restaurant’s spirit of seasonality, creativity and comfort.
Tacos dorados, aka flautas, aka taquitos, are a crowd-pleasing dish that’s easy to make in large quantities once your pot of oil is sizzling. They lend themselves to Thanksgiving leftovers since potato, a holiday staple, is a common flauta filling in Mexico, and turkey was the only domesticated bird in pre-Hispanic Mexico. Their crunchy texture and shower of fresh garnishes take them far out of stodgy Leftoverland.
You May Also Like: Pairing Wines for Thanksgiving? Here’s a Cheat Sheet
Leftover Turkey and Potato Tacos Dorados
Courtesy Executive Chef Max Robbins, The Oakville Grill & Cellar, Chicago; Instagram: @theoakvillechicago
Ingredients 2 cups leftover shredded turkey, at room temperature 2 cups leftover mashed potatoes, at room temperature 12 6-inch corn tortillas Oil for deep frying (enough to reach a depth of at least 2 inches) ½ cup thinly shredded cabbage 2 avocados, sliced ½ cup sour cream, in a squeeze bottle or piping bag ½ cup crumbled queso fresco or cotija cheese 4 large radishes, sliced paper-thin 1 cup of your
This Article was originally published on Wine Enthusiast
