Smoked Turkey Tacos with Mole Verde

• 4 tomatillos, husks removed and rinsed (about 6 ounces)
• 1 jalapeno chile
• 2/3 cup coarsely chopped fresh cilantro, lightly packed, plus 3 sprigs for garnish
• 1/2 teaspoon kosher or coarse salt, plus more as needed
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 tablespoons honey
• 2 teaspoons extra-virgin olive oil 5 tablespoons shelled raw pumpkin seeds (pepitas)
• 3 corn tortillas, preferably homemade (page 84)
• 1 teaspoon extra-virgin olive oil
• 2 large or 3 small shallot lobes, thinly sliced
• 4 ounces boneless smoked turkey breast, cut into 1/2-inch chunks
• 2 tablespoons water
• 1 to 2 ounces Monterey Jack cheese, shredded

1. To make the mole verde, bring a 2-quart saucepan of water to a rolling boil over high heat.
2. Carefully drop the tomatillos into the water and boil them for 5 minutes, then use a slotted spoon to transfer them to a blender along with 2 tablespoons of the boiling water (discard the rest).
3. Stem, seed, and coarsely chop the jalapeno; reserve the seeds.
4. Add the jalapeno to the blender, along with the cilantro, salt, chili powder, cumin, honey, oil, and 4 tablespoons of the pumpkin seeds.
5. Remove the center cap from the top of the blender lid to allow the heat to escape and place a dish towel over it to prevent any splatters; pulse to puree until smooth.
6. Taste, and add more salt if needed.
7. If you want it spicier, add some of the reserved jalapeno seeds and puree again, repeating until youve reached the desired heat level.
8. To make the tacos, warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
9. Heat the oil in a small skillet over medium heat.
10. When the oil shimmers, add the shallots and cook, stirring occasionally, until softened and starting to brown, 4 to 6 minutes.
11. Add the smoked turkey and water, cover, and cook for another 2 minutes, or until heated through.
12. To assemble, lay the tortillas out on a plate.
13. Divide the turkey-shallot mixture among the tortillas, spoon a tablespoon or two of the mole verde sauce on top and sprinkle with the cheese, the remaining tablespoon of pumpkin seeds, and the cilantro sprigs, and eat.
14. To roast the pumpkin seeds, spread them in a single layer on a baking sheet.
15. Bake at 375F for 5 to 7 minutes, until the seeds are very fragrant.
16. Immediately transfer to a plate to stop the cooking and allow the seeds to cool completely.
17. This makes twice as much sauce as you will need, but it will keep in an airtight container for up to 2 weeks.
18. Use on another batch of tacos, or on scrambled eggs on toast, grilled steak, chicken and rice, and more.

jalapeno chile, fresh cilantro, kosher, chili powder, ground cumin, honey, extravirgin olive oil, corn tortillas, extravirgin olive oil, shallot, turkey breast, water, cheese

Taken from www.epicurious.com/recipes/food/views/smoked-turkey-tacos-with-mole-verde-382540 (may not work)