Makes 12 servings
- ½ cup soy sauce
- ¼ cup mirin (seasoned rice wine)
- 2 tablespoons sugar
- 2 tablespoons safflower oil or expeller pressed canola oil
- ½ small red onion, thinly sliced
- 2 to 3 cups coarsely shredded roast duck, turkey, chicken, or pork
- 1 jar (16 ounces) Frontera Tomatillo Salsa
- Crumbled queso anejo or romano cheese
- Chopped fresh cilantro
- 12 warm tortillas
- Put soy sauce, mirin and sugar into a small saucepan. Stir in ¼ cup water. Heat to a simmer and boil gently until reduced to a thin syrup, 15 to 20 minutes. Cool.
- Heat 1 tablespoon of the oil in large nonstick skillet. Add onion and sauté until golden, about 4 minutes. Remove onion with slotted spoon to a plate. Add remaining tablespoon oil and heat. Add duck and sauté until edges get crispy, about 2 minutes. Stir in ¼ cup of the soy mixture and ½ cup of the salsa. Stir-fry a minute longer.
- Scoop mixture onto a warm serving dish. Garnish with cheese, cilantro and red onion. Serve with warm tortillas, the remaining tomatillo salsa and the remaining sweetened soy sauce.