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Tijuana Turkey

1 pound turkey breast cut into 3/4 inch cubes
1 small green bell pepper finely chopped
1 small onion minced
1 clove garlic minced
1 tablespoon brown sugar
1 tablespoon chili powder
2 tablespoons cornmeal
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves crushed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 8 ounce can tomato sauce
1 1/2 cups water
1 1/2 tablespoons smooth peanut butter
3 cups hot cooked rice
1/4 cup chopped fresh cilantro


Combine turkey, bell pepper, onion and garlic in a 3 1/2 quart slow cooker. In a small bowl, mix brown sugar, chili powder, cornmeal, cocoa powder, cumin, oregano, salt, cinnamon and red pepper. Stir into turkey mixture. Whisk tomato sauce with water and peanut butter. Pour over turkey mixture, mixing well. Cover and cook on low 4-5 hours. Serve over hot cooked rice. Sprinkle with cilantro. Makes about 4 servings.

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