Ingredients 1 turkey hindquarter
2 cups SR flour
1/2 tsp salt
3 tbs oil
3/4 cup hot water
Preheat oven to 180C and place the hindquarter into a large baking dish. Cover the turkey with aluminium foil. Bake for 60 minutes before uncovering the turkey, basting it with it's own juices and returning it, uncovered, to the oven for another 60 minutes. Once the turkey is cooked and the juices run clear, shred the turkey finely.
While the turkey is cooking, prepare your soft tacos by mixing together the flour, salt, oil and hot water until well combined and a dough has formed.
Transfer the dough to a floured surface and knead for 5 minutes. Allow the dough to rest for 10 minutes.
After resting the dough, divide the dough into 8 equal portions and roll into balls. Leave the balls to rest for a further 10 minutes.
Roll each ball of dough out into large round tortillas.
Heat a dry frying pan to high heat and cook the tortillas, one at a time for 1 minute each side until golden spots appear. Set aside and keep warm.
My children love it when I place a plate of tortillas, the salad ingredients and the turkey in the centre of the table and allow everyone to assemble the tacos themselves with their favourite toppings.