Turkey Tacos (Tacos de Guajolote)

The Art of Mexican Cooking, 1965

30 minutes — 12 Servings

Ingredients

12		tortillas
1	small	onion (minced well)
2	tablespoon	butter
8	ounce	tomatoes (well chopped)
2	small	hot peppers, red or green (chopped well)
2	cup	cooked turkey (cubed)
1⁄2	cup	walnuts (chopped)
		shortening for sautéing (or oil)
		salt (to taste)
		avocado slices
		tomato slices
		hard-cooked eggs

Instructions

Wilt onion in butter, add the tomatoes, and simmer for about 5 minutes. Stir in the peppers, turkey, salt and nuts. Warm the tortillas to make them pliable. Put some filling on each one, roll, fasten with picks, and fry to desired degree of doneness. Garnish with avocado slices, tomatoes, and sliced hard cooked eggs.