Meet the gringa, sister of the taco and the quesadilla. This gringa made with lean ground turkey in adobo and gooey delicious cheese will melt your heart with every bite.
For the sauce:
- 4 medium size tomatoes, coarsely chopped
- 1 small onion, coarsely chopped
- 2 dry ancho peppers (remove seeds and veins)
- 2 cloves of garlic, coarsely chopped
- 1/2 cup of water
- 2 tbsp. chicken or vegetable bouillon in powder
- 2 tablespoons cilantro leaves
- 1/4 teaspoon ground cumin
- 2 tablespons of olive oil
- Salt and pepper to taste
For the gringas:
- 1 lb. lean ground turkey
- 1 small onion, julienned
- 2 cloves of garlic, minced
- 2 small bell peppers (use red, yellow, orange and/or green peppers for colour), julienned
- salt and pepper to taste
- 2 tbsp. olive oil
- Flour tortillas (2 per serving)
- 50 grs. shredded mozzarella cheese
- Garnishes (optional): pickled onions, pickled jalapeños, chopped cilantro, red or green salsa, lemon juice
Soak the ancho dry peppers in warm water for 20 minutes to tenderize.
In a sauté pan at medium heat fry the tomatoes, onion, ancho peppers and garlic with some olive oil until the tomatoes release juice and the vegetables char a little bit. When ready turn off the heat and let cool. Blend the sauce with the cilantro and water; return to the pan. Simmer at low heat. Season with cumin, chicken or vegetable bouillon, plus salt and pepper. Reserve.
In a skillet fry at medium heat the chopped onion, peppers and garlic with some olive oil. When the onions get caramelized add the lean ground beef, let cook for 10 minutes. Incorporate the sauce and cook until the juices evaporate. Salt and pepper to taste.
In a comal or crepe pan warm 2 tortillas. Assemble like a pizza. Put one tortilla in a large plate, add ground turkey mixture, some shredded cheese and a second tortilla on top. Cut in quarters.
Enjoy with some garnishes: pickled onions, pickled jalapeños, chopped cilantro, red or green salsa, lemon juice.