Turkey, Chorizo, and Chipotle Stew with Corn Cakes

4 Servings
Turkey Mexican
Turkey Mexican

2 tablespoons extra-virgin olive oil, corn oil, or etable oil
1 1 pound chorizo chopped
2 pounds und turkey breast
1 medium on chopped
3 cloves lic chipped
1 tablespoon chili power
2 cup hot chipotle salsa
1 t to taste
1 cup Mexican r
2 cups cken broth
1 can (28 ounces) chopped stewed atoes
1 can (15 ounces) red kidney ns drained
1 package (5 ounces)n muffin mix
8 ounces per-jack cheese, shredded (1 1 cups)
2 tablespoons ter

Heat a 5 qt sauté pan over medium heat. Add oil and chorizo, brown 1 minute. Push chorizo off to the side and add turkey to the pan. Brown turkey, crumbling meat as it cooks, 3 minutes. Add onions, garlic, chili powder, and chipotles. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from bottom of the pan. Add broth, tomatoes, and beans. Bring to a bubble. Reduce heat and simmer 10 minutes. Heat a nonstick griddle pan over medium heat. Mix corn muffin mix according to package directions for corn cakes. Mix in cheese. Nest butter in a paper towel and rub grill with butter. Ladle batter onto griddle in 3-inch cakes; cook until golden, 3 minutes on each side. Transfer corn cakes to a plate and tent with aluminum foil to keep warm. Pour stew into bowls and top with corn cakes.


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