Tuesday, August 1, 2017

Wild Turkey Enchiladas

Rick grew up eating great Mexican food. His mother, Alicia, was born in Jalisco, Mexico, and when she married Rick’s dad, a Nebraskan, she did not forget to incorporate weekly family meals with good, homemade Mexican cooking. Alice and Joe Wheatley earned a quaint, yet honest living. And as a Great Depression survivor, she ran her household of seven with great economy – this was reflected in her cooking.

Enchiladas are an easy, inexpensive meal. It is so versatile – depending on the week, Alice filled her enchiladas with whatever meat the family could afford. It was one of Rick’s favorite meals when he was a kid, and as an adult, he continues to use his mother’s recipe. While a simple dish, I think Rick makes the best chicken enchiladas in the world, and better yet, his turkey enchiladas made with the legs and thighs of wild turkeys are just as amazing. This is any easy way to utilize these underrated turkey parts, although they do take longer to cook than breast meat.

Alice is no longer with us, but she did leave her son with many memories from a childhood blessed with delicious food. As fun as it is to create new recipes, it’s always a little more special when we can carry on parts of our loved ones in the traditions we keep and the food we cook.

To view this Wild Turkey Enchiladas recipes, visit The Sportsman Channel: http://www.thesportsmanchannel.com/2017/07/wild-turkey-enchiladas-recipe/

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