The kind of Mexican plate you make on repeat. ancho chilli, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the lime and the rest of the ancho chilli flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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