So, you’ve made it through another Thanksgiving holiday (perhaps including a share of awkward forced pleasantries) and it’s time, finally and gloriously, to fix up your very own plate of leftovers.
Oh, okay, maybe that is what I’m saying.
Honestly, the beauty of a taco like this is that the fillings are all about what’s at easy access,–you know like turkey and stuffing. But if I can offer one piece of advice in these potentially stressful days to come, it’s that you make this terrific jammy cranberry-chipotle-jícama sauce in advance. You may even want it on your Thanksgiving table.
When the dishes are done and the guests have finally left – and when you scoop one big dollop of that crunchy, sweet, spicy cranberry sauce onto Friday’s taco – you’ll thank yourself.
In a small (3-quart) sauce pan set over medium-high, add the cranberries and sugar and stir to combine. After several minutes, the cranberries will start to pop, releasing their natural juices. Add the chiles. Stir until all of the sugar is dissolved and cranberries have split open, about 10 minutes. Remove from heat and let cool. Add the jicama and salt, usually about 1/2 teaspoon, and stir to combine.
Dribble 3 tablespoons of water over a clean kitchen towel, then wrap your cold tortillas in it (you can also use damp paper towels). Slide the package into a microwaveable plastic bag and fold the top over-don't seal it. Microwave at 50% power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 to 3 minutes before serving.
Scoop the stuffing and turkey onto a warm tortilla and top with the cranberry-chipotle-jicama salsa.