Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.Īdd the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Remove the casing from the chorizo and add it to the pot. Sprinkle with salt and saute until both are slightly tender. In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno.
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