Description
In this dish the true spirit of Mexico. Burning sauce, Turkey and of course, beans. I first cooked this dish, I liked it, but particularly praised the men.
Ingredients
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Turkey
250 g
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Beans
450 g
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Sauce
15 g
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Tomato
300 g
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Chili
1 tsp
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Cumin
1 tsp
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Cream cheese
-
Cracker
40 piece
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Tomato paste
3 Tbsp
Cooking
Pinto beans and black Mexican soak overnight. In the morning drain, rinse and boil according to instructions. 20 minutes before readiness add the Mung beans. Add salt to taste. I'm not salted.
The Turkey (white meat) cut into large chunks.
Tomatoes coarsely chop.
In a large saucepan heat the rust. oil, fry the Turkey for 3 5 minutes. Add the tomatoes.
Salsa, chili pepper, cumin, 3 tbsp. tablespoons of tomato paste. Simmer for about 15 - 25 minutes. on medium heat under the lid.
In a deep dish to put the finished beans.
Eat the Turkey with the sauce.
Sprinkle with grated cheese. Serve with crackers. Bon appetit!
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