This is from early last month, but I still think its worth sharing.

In college, a friend of mine and I led a trip of fellow students town to Mexico to volunteer at a little truck-stop town. This town needed help; it was a hot spot for nasty truckers with a pension for underage girls, had a number of farms with armed guards and indentured slavery, and I am only sure, based on its location, was a perfect staging ground for all things smuggled from the U.S. border in to deeper parts of Mexico, and vice versa. On the flip side, the town was welcoming and kind. The social service agency we worked for took us in and put us to work cleaning up libraries, taking after kids who needed shelter, if only temporarily, and helping new clinics prepare for it's grand opening. The children were playful, bright, and the perfect hosts.

At one of the orphanages, we were playing Duck Duck Goose with the kids. Besides one of our volunteers unknowlingly shout "ASS" in Spanish to all the kids when she was trying to yell "circle" (Lesson: don't break up words by syllables if you don't have a tight grass on the language), I always come back the memory of trying to teach Duck Duck Goose and having to come up with a new name on the spot. Since "Pato Pato Ganso" sounded clumsy to us, we went with "Pato Pato Pavo!" or "Duck Duck Turkey!"

Making this meal, I though of that game, and both of those memories came to mind. Here is my first meal back in the kitchen! (It's simple and fast. Just what I needed.) These two dished also happen to be inspirations from two friends from college. Good times with simple but delicious meals. Can't beat that.

Pato Pato Pavo!

Fillings:

1 pre-roased turkey breast or whole chicken 

1 white onion. 1/2 diced in half inch pieces; 1/2 slivered and quartered.

2 average sized zucchinis, cut into half inch pieces

1.5 cups low sodium chicken stock (or 1 can)

1 can El Pato jalapeno tomato sauce

1 handful cilantro, chopped

1 small tomato, chopped

lemon, cumin, and garlic salt, to taste

Corn tortillas

Pavo 

Turkey filling

In a medium frying pan, saute slivered onion in a tiny bit of oil on medium-high heat, until they are just starting to turn translucent. Meanwhile, cut and shred the turkey or chicken so you have about 2 generous cups in total. Add the shredded meat to the onion and let the chicken mixture become heated through. Add 3/4 cup broth to the chicken and onion and continue cooking on medium high, bringing the broth to a boil.Turn the heat to medium and, stirring occasionally, cook, uncovered, until the broth has completely evaporated but the chicken is not dry, about 10 minutes. Add about 1/2-3/4 cup more and boil down again (this concentrates the flavors and makes super juicy and tender chicken.) Season with garlic salt, to taste.

Pato

Calabacitas filling

In another medium frying pan that has a cover, saute half inch pieces of onion and zucchini on medium-high heat until they are just starting to turn translucent. Stir in the can of El Pato sauce, and cumin and garlic salt to taste. Let simmer, covered, for about 5 minutes, or until the zucchinis are easy to pierce with a fork. Uncover and let the sauce thicken. I don't like my tacos super drippy so I let it cook down to a consistency a bit thicker than ketchup. Add a bit or water or broth if it gets too thick. Season with garlic salt and more cumin, to taste.

Tortillas

If you aren't an expert at using corn tortillas, these are my two go-to methods so I don't have broken tortillas and a lap full of taco filing. For both versions, your tortillas are ready to eat when the skin of the tortillas slightly blisters and is pliable. If it is undercooked, they will break. If it is overcooked, you have tostadas.

1. Lightly spray each of your corn tortillas with a mist of cooking oil. Heat for about a minute on each side in a fry pan or griddle. Serve immediately.

2. (My usual). Put your oven rack on the highest level and turn on your broiler. Once super hot, lay out each of your tortillas on the oven rack, making sure not to overlap. Keep the door slightly ajar so you can keep an eye on them. Flip once they have started to barely blister, about 30 seconds, to warm the other side.

To serve:

Fill tortillas with turkey, zucchini, or both. Sprinkle on chopped cilantro, tomato, squeeze a bit of lemon, fold over, and chow down.