Thanksgiving Leftovers: Rachael's Turkey & Chorizo Soft Tacos

In a large skillet, heat 2 tablespoons oil, two turns of the pan, over medium-high. Add the cabbage, onion, chiles and garlic; season with salt and pepper. Add the caraway, cumin, and paprika. Cook, stirring often, until crisp-tender, 10 to 12 minutes. Add the vinegar and sugar. Toss for another minute. Add the pepitas. Remove the slaw from heat.

In a food processor, pulse the turkey until finely chopped.

Heat a cast-iron skillet or griddle over high. Add the remaining 1 tablespoon oil, one turn of the pan. Add the chorizo. Cook, occasionally stirring and breaking up the meat with a spoon, until browned, 3 to 4 minutes. Add the turkey. Cook, stirring often, until browned, about 2 minutes. Add the stock. Cook, stirring often, until the stock absorbs into the meat, about 3 minutes. Stir in the lime juice.

In a small bowl, stir the sour cream and hot sauce.

Heat a stainless-steel or cast-iron skillet over high or turn a gas burner on to medium-high. In the skillet or directly over the gas flame, cook the tortillas, turning them with tongs, until hot and blistered in spots, 30 to 45 seconds per side. Wrap in cloth napkins or a tea towel to keep warm.

Fill the tortillas with the turkey-chorizo filling. Top with the warm slaw, sour cream sauce, and your choice of toppings.