Ingredients
- 2 Tsp Olive Oil
- 1/4 tsp Sesame Oil
- 1 Yellow onion julienned
- 8 oz ground turkey
- 1 tsp kosher salt
- 1/2 tsp black pepper cracked
- 2.5 oz mushrooms Baby Bella minced
- 1/4 oz garlic minced
- 1/8 tsp ginger fresh grated
- 3.5 oz Cabbage shredded
- 4 oz Roasted red peppers sliced
- 1 oz cilantro chopped
- 1 tsp Ancho chili powder
- 1 tsp cumin ground
- 1/2 tsp Beef bouillon Better Than Bouillon
- 1 tsp Worcestershire sauce
- 1/2 cup heavy cream
Garnish
- 1 Roma Tomato diced
- 1/2 oz Pepitas toasted
- 3/4 ox Cotija cheese crumbled
- Cilantro leaves
Servings:
Units:
Instructions
- Heat a sauté pan on medium heat
- Add oil and sauté onions until they are translucent
- Add turkey, crumble and brown
- Add mushrooms and sauté until tender
- Lower heat to medium-low
- Add garlic and ginger, sauteing for about a minute
- Add roasted red peppers, cabbage and cilantro
- Add salt and pepper, reserving some for later adjustments
- Add ancho, cumin, bouillon and Worcestershire sauce
- Stir and heat until fragrant
- Add some water and stir
- Add cream and warm
- Add water to the desired consistency. Heat through
- Let simmer on low to combine flavors
- In a dry fry pan, toast the pepitas until fragrant
- Serve and garnish with Cotija cheese, diced tomatoes and cilantro
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