Mexican Turkey Goulash
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 491, total fat 14 G., saturated fats G., proteins 47 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 491, total fat 14 G., saturated fats G., proteins 47 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Make a stew with pumpkin, potatoes, zucchini, and turkey, adding a Mexican twist with salsa verde—a green Mexican sauce made with tomatillos and green chili peppers. To enhance the flavor of the turkey in the stew, pre-sear the breast in aromatic butter with thyme until golden brown, then combine with the remaining chopped vegetables, add water, and simmer until tender. The stew will thicken faster and acquire a pleasant corn flavor if you add crushed tostadas—fried corn tortillas or corn chips. You can also serve them with the stew instead of bread. It's absolutely delicious!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skinless and boneless turkey breast
- 220 g medium-sized red-skinned potatoes, thinly sliced
- 450 g butternut squash, peeled and diced
- 2 small yellow zucchini or squash (about 220 g), sliced into thick half-moons
- 2 tsp ground cumin
- 2 tbsp. l. olive oil
- 8 large sprigs of thyme or 1 teaspoon dried thyme
- 1 large onion, chopped
- 3/4 cup prepared salsa verde
- 1 cup crumbled fried corn tortillas or corn chips and extra for serving
We recommend
Recipes with similar ingredients: turkey, butternut squash, potato, zucchini, salsa sauce, cumin, thyme
Cooking the dish according to the recipe:
- Cut the turkey into 3-4 cm pieces. Sprinkle with cumin and season with salt and pepper to taste. Heat the olive oil in a Dutch oven or large saucepan over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
- Stir in 5 cups hot water, potatoes, butternut squash, zucchini, salsa verde and a corn tortilla (the tortilla will dissolve and help thicken the broth). Cover and bring to a boil, then remove the lid and simmer. Cook until the vegetables are tender and the turkey is cooked through, about 15 minutes. Serve with extra tostadas.
Categories:
Similar recipes
