Taco Meat:
1 lb ground turkey
1 small-medium onion, chopped
1 can (4-oz) sliced mushrooms, drained
1 garlic clove, minced
1 can (6-oz) tomato paste
1/2 cup white cooking wine
1 tbsp chopped parsley
1/2 tsp salt
1 tsp pickling spice (yes, you read that correctly!)
4 whole peppercorns
8 taco shells
Cream Sauce - recipe below
Brown turkey and onion in a skillet over medium heat.
In the crock pot, combine the turkey with the rest of the ingredients through the salt. Place the pickling spices and peppercorns in a cheesecloth bag or a tea ball; add to the crockpot. Place lid on cooker and cook on low 4 to 5 hours. Remove the spice bag and discard. Make the cream sauce.
Cream Sauce:
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1/3 cup milk
1 egg, slightly beaten
1/2 cup plain yogurt
Dash of ground nutmeg
Melt butter in a small saucepan; stir in flour and salt. Gradually add milk, stirring constantly. Cook over low heat until thickened; remove from heat.
In a small bowl, combine the egg, yogurt, and nutmeg; stir into the milk mixture. Return to heat and cook, while stirring constantly, for 1 minute.
To assemble tacos:
Spoon 1/4 cup turkey mixture into each taco shell and top with cream sauce.
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