Mexican turkey

Simon Rimmer bubbles up a whole medley of moreish flavours in this easy to make Mexican treat
By Simon Rimmer
Mexican turkey
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 1 pineapples, sliced
  • 4 red peppers, halved
  • 6 plum tomatoes
  • 100 ml corn oil
  • 30 g dark brown sugar
  • 4 chillies, dry fried until charred
  • 10 g hot paprika
  • 200 ml mixed orange, pineapple and lime juice
  • 500 g turkey breasts, cut into large chunks
  • 200 ml chicken stock
  • 1 cinnamon sticks
  • 2 tbsp olive oil
  • 1 handfuls mint, chopped
  • 1 handfuls rocket, chopped
  • 1 bunches thyme, chopped
  • 75 g almonds
  • 2 tsp sesame seeds
  • 1 small bunch of coriander, chopped


1. Set the oven to 220C/gas 8. Lay out the pineapple, peppers and tomatoes on to a roasting tray. 2. Brush them with the corn oil and sprinkle with the sugar. 3. Roast for six to eight minutes. Transfer them to a blender and add the chillies, paprika, and mixed juices and blitz until smooth. 4. Meanwhile, place the turkey pieces in a saucepan and add the chicken stock. Poach for six to eight minutes until cooked through. 5. Remove the turkey pieces and set them aside; keep warm. 6. Add the cinnamon and blitzed mixture to the stock and bring to the boil. 7. Reduce the heat and simmer for 30 minutes. 8. Pour the olive oil into a frying pan and fry the turkey until golden. Return the turkey to the sauce and add the mint, rocket and thyme. 9. Spoon the turkey and sauce into bowls, removing the cinnamon and top with almonds, sesame seeds and coriander. Serve with refried beans and warm tortillas.

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