I was so excited to find this recipe- it's from Sunset Lowfat Mexican Cooking circa 1994. Can't wait to
try it in a Cuban garbanzo bean soup a friend of mine makes. (Recipe to follow!)
This would also be good with sauteed peppers over polenta- replacing the commercial turkey sausage I used to use.
1 large onion, chopped
2 t. chili powder
2 t. dried oregano
1 t. cumin seeds
1 t. red pepper flakes
1 C chicken broth
1 lb. lean ground turkey or chicken
1/2 C cider vinegar
- In a wide frying pan, combine first 6 ingredients (through chicken broth). Bring to boil over high heat; boil, stirring
occaisionally, until liquid has evaporated. Add 2 T water, stir, and let water evaporate. Continue deglazing like this, adding
2 T water each time, until onion is well-browned.
- Add 2 more T water, then crumble turkey into pan. Let brown until meat starts to stick to pan. Repeat deglazing step,
using 2 T vinegar each time. Mixture should become dark brown.
Use at once, or let cool and refrigerate overnight. Makes about 3.5 C