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