Tuesday, October 15, 2013

Delicious Turkey Taco Salad, Olé!

My favorite chef! 
When I was growing up at home, Mom would occasionally make tacos for an easy and quick dinner. She used ground beef, but she also used the packaged seasonings. Hey, it was good to us and fun to eat. As I grew older, I started to hate tacos for some reason. I could eat Mexican food, but it had to be authentic or from a nice restaurant where I can order something besides ground beef and packaged seasonings. Another reason why I don't particularly care for tacos is that I don't like overcooked ground beef. It never tasted right to me. One day while watching a cooking show, someone was using turkey meat instead of ground beef. I decided to try it. Let me just say that turkey meat not only tastes 100 times better in a spicy Mexican concoction, it actually is much more juicier. Don't get the ultra lean white meat -- has to be dark meat. The only thing I NEVER substitute is bacon. Bacon has to be bacon. Turkeys doesn't "make" bacon. End of story. Eat the real deal uncured and with no nitrates. Delicious. Ok, I sidetracked a bit.

The most important thing in my recipe is sautéing my veggies in a large pan.

Every vegetable is organic or straight from a local farm.
  • Chop the veggies which include: elephant garlic, fresh parsley, cilantro, 1/2 onion, 4 tomatoes diced, 1 green bell pepper, 1 red bell pepper & 2 small jalapeńos
  • Turn your stovetop on high
  • Drizzle the pan with olive oil 
  • Add seasonings into the pan like salt, pepper, hot pepper and garlic powder
  • Throw your goodies into the pan and let it sizzle up -- stir it around 
  • Squeeze a wedge of lime into the mix
  • Add a shot glass of white wine
  • When you see your veggies starting to sauté really nicely, throw in two packages of your raw turkey meat. 
  • Add chili powder, paprika, parmesan cheese, more hot pepper, lots of tabasco sauce, ground pepper, and continue to stir your goods
  • Cook on a high setting (depending on how vicious your stove is) until you see your meat get that 'crumbly' look to it so you know it's definitely cooked. 
Those are yellow tomatoes which are less acidy & sweeter.
The one good thing about turkey meat being sautéed like this is that it never dries out.  When it's finally done, I suggest scooping it out with a big spoon, capturing some of that delicious juice, but not so much to make it mushy and soupy. Put it in a big bowl and cover to keep the heat in. Let it marinate a touch. While it marinates, make a big salad (anyway you prefer) so you have some beautiful greens and tomatoes to compliment your dish. I would have added avocado into this meal, but mine were way too ripe for my liking -- but it goes perfect with this meal. Even though I don't do dairy, I always have to have my sour cream handy. I also get a shredded triple Mexican cheese mix for anyone else who's eating with me along with their soft taco tortillas which I steer clear from because I'm on Paleo. This is paired nicely with a Chardonnay or a Syrah. My suggestion is Clos du Bois. It's fairly priced and one of my favorites.

Bon appétit & olé!

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