Turkey Carne Molida (makes 4 servings)
• 3/4 pound 93% lean ground turkey
• 3/4 teaspoon kosher salt
• 1/4 medium-size yellow onion, minced
• 2 garlic cloves, minced
• 1/2 cup unsalted tomato sauce
• 1/2 cup frozen peas and carrots
• 1/4 cup water
• 1/2 teaspoon reduced-sodium Worcestershire sauce
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground anchiote
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 4 (6-in.) corn tortillas
1. Cook turkey in a skillet over high, stirring often, until browned, about 5 minutes. Add salt; cook, stirring with a wooden spoon to break meat into small pieces.
2. Reduce heat to medium-low; add onion and garlic, and cook, stirring often, until onion is softened, 4 to 5 minutes. Add tomato sauce, frozen vegetables, 1/4 cup water, Worcestershire sauce, cumin, and achiote, and stir to combine.
3. Gently stir in 2 tablespoons chopped cilantro. Cover and reduce heat to low; cook until meat is tender and sauce thickens, about 30 minutes.
4. Place 2 tablespoons carne molida in each corn tortilla. Garnish with cilantro. Reserve leftover meat mixture for another meal.
(This is also good served over brown rice or roasted potatoes instead of in tortilla shells)
• 210 calories
• FIBER 3.0g
• PROTEIN 20.0g
• SODIUM 517.0mg
• FAT 7.0g
• SUGARS 2.0g