1. Heat the shredded turkey in the broth. 2. Combine the recado ingredients thoroughly and add to the turkey-broth mixture. 3. Simmer, covered, over medium-low heat until some of the liquid evaporates (but not all); I like to let it cook for about an hour at least so the flavors really blend. 4. Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling. ---------------------------------------------------------------------------
Nutrition
Ingredients
