This Mexican Skewers leans on cumin and garlic to do the heavy lifting. We bake the Turkey for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and garlic 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. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the black beans and the rest of the cumin and garlic flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
Weeknight-friendly Mushroom Plate with the lime and coriander we come back to again and again....
Mexican This Mexican Crumble leans on ancho chilli to do the heavy lifting. We sear the Mushroom for...
Mexican
Members
Our tested Steamed Cod Tabbouleh: bright, generous, and balanced with chipotle and honey....
Mexican
Members
Our tested Smoked Tofu Stew: street-style, generous, and balanced with cumin and garlic. Serves...