Wild Turkey Leg Birria Macaroni & Cheese

Birria Ingredients

• 2–3 wild turkey legs & thighs (bone-in, skin removed)

• 2 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 1–2 dried chipotle chiles (optional for heat), stemmed and seeded

• 4 cups chicken or wild game stock

• 1 (14 oz) can fire-roasted diced tomatoes

• 4 garlic cloves, peeled

• 1 medium white onion, quartered

• 1 cinnamon stick

• 1 tsp cumin seeds (or 1 tsp ground cumin)

• 1 tsp dried oregano (Mexican if available)

• 1 tsp smoked paprika

• 2 bay leaves

• 1 tbsp apple cider vinegar

• Salt & pepper to taste

• 2 tbsp oil or bacon fat (for searing)

Birria Instructions

1. Prep the chiles: In a skillet over medium heat, toast the dried chiles for 1–2 minutes until fragrant, being careful not to burn them. Place in a bowl and cover with hot water; let it soak for 15 minutes, or until softened.

2. Make the sauce: In a blender, combine the soaked chiles, tomatoes, garlic, onion, cinnamon stick, cumin, oregano, smoked paprika, and vinegar. Add 1 cup of the soaking liquid and blend until smooth.

3. Sear the turkey: Season turkey legs and thighs generously with salt and pepper. In a skillet, heat the oil or bacon fat over medium-high heat and sear the turkey on all sides until golden brown (about 3–4 minutes per side).

4. Slow cook: Place turkey in the slow cooker. Pour the blended Chile sauce over the top, add bay leaves, and pour in enough stock to just cover the meat.

5. Cook: Set slow cooker to LOW for 6–8 hours, or until meat is tender and pulls easily from the bone.

6. Shred: Remove turkey from the slow cooker, discard bones, and shred the meat. Strain the cooking liquid (consommé) and reserve it for later.

Part 2 – Birria Mac & Cheese

Mac & Cheese Ingredients

• 1 lb elbow macaroni (or cavatappi for extra sauce cling)

• 4 tbsp butter

• 1/4 cup all-purpose flour

• 4 cups whole milk (warm)

• 1 cup reserved birria consommé (from the slow cooker)

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded Oaxaca or mozzarella cheese (for that melt & stretch)

• 1 tsp smoked paprika

• 1/2 tsp chipotle powder (optional for spice)

• Salt & pepper to taste

• Shredded birria turkey meat (from above)

• Optional topping: panko mixed with melted butter and taco seasoning for crunch

Mac & Cheese Instructions

1. Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.

2. Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook 1–2 minutes. Slowly whisk in warm milk and consommé, stirring constantly until thickened (about 5–6 minutes).

3. Add cheese: Reduce the heat to low and stir in the cheddar, Monterey Jack, and Oaxaca cheese until smooth. Season with smoked paprika, chipotle powder, salt, and pepper.

Combine: Add Birra to a bowl of mac & cheese. Top with panko, cilantro, and crumbly cheese.