At home we love turkey for Thanksgiving. It is our yearly tradition and one of the main dishes in our celebratory table. And since we love to get together, following day after Thanksgiving I host a brunch with all the family to enjoy el recalentado. And my tradition is to cook leftover turkey chilaquiles with red sauce. This recipe is comforting and perfect for using the turkey from prior day and serve as a brunch item.
In my Mexican cuisine many of our staple dishes were created with the idea of reutilizing food from the prior day to avoid waste. Specially if we are talking about proteins, such as chicken, pork, beef or turkey. Many of our famous dishes like sopes, tacos dorados or tostadas are made with shredded meat that was enjoyed the day before in another dish. And then it is repurposed to become a tasty meal for everyone to enjoy.
The trick to be successful repurposing leftovers is to craft fresh sauces to complement and to change the flavor profile so that the meal is completely different from the one enjoyed the day before. It is very common in the Mexican culture to use dried chiles like guajillos, serrano chiles, tomatillos and tomatoes, as well as sauces such mole to prepare yummy chilaquiles.
Chilaquiles are a very good dish that was born using tortillas and meat leftovers. Thanksgiving turkey goes perfect with this Mexican favorite. That is why today I am suggesting making this leftover turkey chilaquiles with red sauce.
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