Turkey birria tacos with guacamole

Method

1. To make the turkey birria tacos, mix together the brown sugar, paprika, oregano and cumin in a small bowl along with a teaspoon each of salt and cracked black pepper.

2. Get everything else into the bowl of your slow cooker (see Recipe Tip), then add enough stock to come halfway up the turkey, season well with salt and pepper and then stir in your spice mixture. Put the lid on and cook on high for 5–6 hours or low for 8–10 hours, until the turkey is falling off the bone.

3. Once cooked, discard the bone and the skin from the turkey thigh and shred the meat left behind in the bowl. Reserve the cooking juices in the slow cooker.

4. To make the guacamole, mix all the ingredients together in a bowl.

5. To make the pico de gallo, mix all the ingredients in a bowl and season with a pinch of salt and pepper.

6. To make up your tacos, place a frying pan over a medium heat with a splash of oil. Use a pair of kitchen tongs to pick up your first corn tortilla and dip it in the sauce that's in the slow cooker, then place it in the frying pan, laying it flat.

7. Add some shredded turkey to the centre of your taco, top with the grated cheeses, onion and coriander, then fold your taco over and cook on both sides for a bit of charring and extra flavour.

8. Transfer the first taco to a baking tray while you repeat the process for all your tacos. You can keep them warm by putting them in the oven on a low temperature while you make up the rest. (At some point, as you use up the turkey, be sure to pick out the cinnamon stick and discard it.) I would serve at least two tacos per person, but if you're hungry, have more.

9. Serve the tacos warm with a small bowl of the turkey cooking juices alongside as a dipping sauce. Serve the pico de gallo and guacamole alongside or spoon a little into the tacos, as you prefer.