ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving. If you don’t have leftover turkey on hand, you can use ground turkey sautéed in a bit of oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.
Yield: 4 to 6 servings
2 Tablespoons vegetable oil (not canola) 1 medium-size onion, chopped (about 1 cup) 2 cloves garlic, minced 3 or 4 fresh green chiles, parched, peeled, and chopped, or ½ cup canned or frozen chopped green chiles ¼ cup crushed caribe chile, preferably from New Mexico 3 cups chicken broth 1 can (15 ½ ounces) pinto beans, rinsed and drained 2 teaspoons ground cumin 3 cups cooked diced or ground turkey (about 1 ½ pounds) 8 to 12 corn tortillas, warmed for serving (optional)
1. Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans, and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.
2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaspoon cumin, taste, and adjust the seasonings as needed. Serve with warm corn tortillas if desired.