Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 2 tablespoons extra-virgin olive oil, corn oil, or vegetable oil
- 0.5 pound chorizo chopped
- 2 pounds ground turkey breast
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 tablespoon chili power
- 1/2 cup hot chipotle salsa or 2 chipotles in adobo
- 1 Salt to taste
- 1 cup Mexican beer
- 2 cups chicken broth
- 1 can (28 ounces) chopped stewed tomatoes
- 1 can (15 ounces) red kidney beans drained
- 1 package (5 ounces)corn muffin mix
- 8 ounces pepper-jack cheese, shredded (1 ½ cups)
- 2 tablespoons butter
Preparation
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.
