Mexican turkey goulash - Detailed recipes with photos.

Make pumpkin, potato, zucchini and turkey stew by adding Mexican character with salsa verde – green Mexican sauce based on physalis and green chili peppers. So that the taste of turkey in the stew was brighter, fry the breast before in aromatic oil with thyme until golden brown, and then mix with other chopped vegetables, pour water and simmer until readiness. The stew will thicken faster and get a pleasant corn smack if you add chopped toast – fried corn tortillas or corn chips. They can also be submitted to stew instead of bread. It will be very tasty! Nutrition value of one servings: (total 4) Calories 491, total fat 14 g., saturated fat g., proteins 47 g., carbohydrates 46 g., fiber g., cholesterol mg., натрий мг., сахар г. Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

700 gr. skinless bone and turkey breasts
220 gr medium-sized potatoes with red peel, thin chopped
450 gr butternut squash, peeled and diced
2 small yellow zucchini or zucchini (approximately 220 gr.), sliced in thick semicircles
2 tsp ground zira
2 tbsp. l olive oil
8 large branches of thyme or 1 tsp. dried thyme
1 large onion, chopped
3/4 Art. finished salsa verde
1 tbsp. crumbled fried corn tortillas or corn chips and optionally for serving

Recipes with similar ingredients: turkey, nutmeg pumpkin, potatoes, zucchini, salsa sauce, cumin, thyme

Recipe preparation:

Cut the turkey into 3-4 cm slices. Sprinkle with zira, salt and pepper to taste. In a cauldron or in a large pan on Heat olive oil over high heat. Add thyme, then add turkey and sauté until meat is lightly browned side, about 3 minutes. Add onions and fry, periodically stirring until it becomes soft, about 4 minutes.
Stir in 5 tbsp. hot water, potatoes, butternut squash, zucchini, salsa verde and corn tortilla (tortilla will dissolve and help to thicken the broth). Cover and bring to a boil, then remove the lid and cook at a slow boil. Cook bye the vegetables will not become soft and the turkey will be ready, in about 15 minutes. Serve with extra toasts.