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Categories:
tomatoes canola oil red onion red bell peppers garlic salt ground turkey black ground cinnamon medium-hot chili powder mill rice vinegar corn tortillas cilantro
Viewed: 61 - Published at: 3 years agoIngredients
- 1 (28-ounce) can tomatoes, with juice
- 2 tablespoons canola oil
- 1 medium red onion, finely chopped
- 2 red bell peppers, cut in small (1/4 inch) dice
- 2 large garlic cloves, minced
- Salt to taste
- 1 1/2 pounds ground turkey
- 10 black peppercorns, ground in a spice mill
- 1 teaspoon ground cinnamon
- 2 teaspoons medium-hot chili powder
- 4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
- 1 tablespoon plus 1 teaspoon rice vinegar
- 12 to 16 corn tortillas
- 3 tablespoons chopped cilantro
Method
- Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender.
- Set aside.
- Heat the oil over medium heat in a large, heavy nonstick skillet.
- Add the onion.
- Cook, stirring, until tender, three to five minutes.
- Add the bell peppers, garlic and a pinch of salt.
- Cook, stirring, until crisp-tender, about five minutes.
- Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves.
- Raise the heat to medium-high, and press the turkey into a layer in the pan.
- Let it brown for a minute or two.
- Continue to stir, press down into the pan and cook until all of the meat is nicely browned.
- Stir in the pureed tomatoes and vinegar, and bring to a simmer.
- Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes.
- Taste and adjust seasoning.
- Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro.
- Alternatively, use as a filling for enchiladas, quesadillas or vegetables.
