Turkey Poblano Tacos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves 4.
INGREDIENTS:
1 yellow onion
1 large poblano pepper, seeded and diced
2 garlic cloves, minced
1 15-oz can pinto beans
1 lb ground turkey
1/2 cup frozen corn, thawed
For the spice mixture:
1 tsp cumin
1/2 tsp chili powder
1/4 tsp ground cinnamon
Pinch of ground cloves
A few grinds of salt and pepper
DIRECTIONS:
Drain the pinto beans and mash lightly with the back of a fork (this will make the taco mixture a little thicker).
In a small bowl, combine the cumin, chili powder, cinnamon, cloves, salt, and black pepper. Set aside.
Heat a 12-in skillet over medium heat and add olive oil. When the oil is hot, add the onion and poblano and cook about two minutes.
Add the garlic, spice mixture, and turkey. Cook, breaking up the turkey meat until it is cooked through and no longer pink.
Add the pinto beans and corn. Reduce the heat to low. Simmer for at least 5 minutes to let the flavors blend. If the pan is starting to dry out, add a little bit of water.
Spoon the taco meat into tortillas or taco shells. Garnish with queso fresco (or monterey jack) and cilantro.
From sweetlittlekitchen.com