Due to the incomprehensible popularity of Guy Fieri (there goes my invitation to the Food Network…), Tex Mex can be really divisive. Personally, I love it, but I take care not to confuse it with actual Mexican cuisine- my Mexican friends always remind me that ground meat in tacos/burritos is a largely American construct (so are hard taco shells, apparently, but that’s okay- I’m not a huge fan).
Of course, that doesn’t change the fact that these are delicious and satisfying and frankly, an amazing weeknight meal- however bastardized they might be.
Besides, if Game of Thrones has taught us anything it is that bastards are awesome (here’s lookin’ at you, Jon Snow).
Look at it this way, if we never embraced any non-traditional fusion food just think of everything we’d be missing out on: mango sushi, deep dish pizza, chicken Caesar salads, spam musubi… hey, they may not all be classy, but they have a place.
|Tex-Mex Turkey Burritos|| |
- 500 g ground turkey thighs
- ⅓ cup frozen corn niblets
- 1 onion, finely chopped
- Seasoning Mix:
- 1 Tbsp chili powder
- 1.5 tsp cumin
- ½ tsp paprika
- ¼ tsp chili flakes
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ½ tsp fresh ground black pepper
- 1 Tbsp onion, finely chopped
- 2 avocadoes
- 1 tomato, finely chopped
- 1 Tbsp cilantro, chopped
- ½ lime, juiced (if the lime is not very juicy use the entire fruit)
- shredded lettuce
- grated cheese (Monterey Jack, cheddar, smoked gouda- your preference)
- hot sauce(s) of your choice
- plain yogurt*
- large flour tortillas
- Sauté onion and turkey in a large non-stick pan until the turkey is browned and onions are translucent. Since we're trying to make this recipe light, you can skip any oil. The minimal fat from the ground turkey will ensure nothing sticks and the onions remain moist.
- In a small bowl, combine all the spices for your seasoning.
- Add corn niblets (for bonus marks you can roast these on a cookie sheet in the oven first) and seasoning mix to your ground meat and stir well. Add ½ cup water and simmer.
- Combine all guacamole ingredients in a bowl and mash to desired consistency.
- Prep all the rest of your fixins'/mise en place.
- Check on your meat mixture- most of the water should be evaporated and your meat should be nice and tender and saucy now. If the mixture is too dry, add a touch more water. If it is too wet, turn up the heat and stir until it reduces.
- Warm tortillas (in microwave or on a griddle), top with all your favourite add-ons, wrap up and enjoy!