Ancho Chilli Turkey Fajitas
|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)|
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.