This recipe serves four, with 2 cups of carne molida left over for a second meal. It's a simple dish with great flavor thanks to cumin, garlic, and achiote. Achiote is an earthy spice that can be found in well-stocked supermarkets. It's also sometimes labeled as annatto. Frozen peas and carrots make this dish come together quickly. Although we suggest serving the carne molida in tacos, it's also delicious over brown rice, roasted potatoes, or even with tortilla chips. A dollop of sour cream and a squeeze of lime dress it up a little more.
1/4 cup chopped fresh cilantro, plus more for garnish
8 (6-in.) corn tortillas
Added sugars 0g
Calcium 6% DV
Potassium 4% DV
How to Make It
Cook turkey in a large skillet over high, stirring often, until browned, about 5 minutes. Add salt; cook, stirring with a wooden spoon to break meat into small pieces.
Reduce heat to medium-low; add onion and garlic, and cook, stirring often, until onion is softened, 4 to 5 minutes. Add tomato sauce, frozen vegetables, 1/2 cup water, Worcestershire sauce, cumin, and achiote, and stir to combine.
Gently stir in 1/4 cup chopped cilantro. Cover and reduce heat to low; cook until meat is tender and sauce thickens, about 30 minutes.
Place 1/4 cup carne molida in each corn tortilla. Garnish with cilantro. Reserve leftover meat mixture for another meal.
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