You are here

Ancho Chilli Turkey Fajitas

Tumaros.Tortilla's picture
Ancho Chilli Turkey Fajitas Recipe.
Ingredients
  Turkey meat 2 Pound (Dark, Leg Or Thigh)
  Ground black pepper 1⁄2 Teaspoon
  Vegetable oil spray 1
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped dried ancho chili 1 Tablespoon
  Cayenne pepper 2 Teaspoon
  Chopped drained canned tomatoes 1⁄2 Cup (8 tbs)
  Fresh chili 1 Small, chopped (Seeded, About 1 Tablespoon)
  Dry red wine 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Low carb tortillas 4 (Vegetable-Flavored, You Can Use Tumaro'S Low-In-Carbs Garden Vegetable)
Directions

Preheat oven to 350 degrees. Skin and bone turkey. and cut meat inot bite-size pieces. Toss turkey with pepper, Spray a large pot with vegetable oil and allow to heat. Turn heat on high. Add a small amount of meat to the heated por, and brown quickly on all sides. Then transfer to a holding plate. Repeat until all meat is browned.
Lower heat to medium, Add onion. If pot is dry, sparty with additional vegetable oil. Allow onion to cook until tender, strirring constantly, about 3 minutes. Add ancho chilli, cayenne, tomatoes wine, garlic, and stock. Bring to a fast boil.
Reduce heat. Add tukey and cover. Allow to simmer until meat is very tender, about 1 hour.
When ready to seve, steam tortillas until soft.(This can be done in a microwave, wrapping the tortillas in a dampened paper towel on HIGH for 30 seconds.)
Cut tortillas in quarters and arragne on serving platter. Top with meat and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Spicy
Feel: 
Rich
Method: 
Baked
Drink: 
Alcohol
Ingredient: 
Chicken, Meat, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.5375
Average: 4.5 (4 votes)

3 Comments

butterbites's picture
Whats so great about ancho chilli? Could I use another type of chilli besides ancho?
Ganesh.Dutta's picture
This Ancho Chilli Turkey Fajitas Recipe is cooooool. I like Mexican cuisine due to its decoration style,
shantihhh's picture
ancho chile pepper - Pronunciation: AHN-choh These are dried poblano peppers, and very commonly used in Mexican cuisine. They're brownish-black and wrinkled. You will find them in the Mexican Markets orin Mexican sections at even a Safeway here in N. CA. Substitutes: mulato (darker with earthier, more pungent flavor) OR pasilla chile OR California chile OR dried New Mexico chile peppers. I love ancho for the earthiness - not hot but a great flavour. Many Mexican dishes use a combination of various dried chiles for depth of flavour. Poblanos fresh are wonderful when roasted. I roast them over an open flame, peel, seed, and cut into strips for enchiladas. YUM! They can have a bit of heat - you just never know until you roast and taste-always a plesant surprise i they have a little heat. I often mix in some Chipotle (smoked and dried Jalapenos) en adobe into Mexican dishes to give some nice heat. What is nice is that you buy a can of the Chipotle en Adobe (8 oz) for about $1.29, then puree it. Use a little, taste adjust. It keeps in a glass jar in the refrigerator for a long time. I even use it sometimes for Tai food as it is similiar to the larger smoked chiles of the Hill Tribes in Northern Thailand. It is amazing how different each chile variety tastes. Some are fruity, some grassy, some earthy, some front of the tongue heat, others back of the tongue heat, some with lingering heat, some quite sweet. Love capsicum! Shanti/Mary-Anne