Turkey and Zucchini Stew with Warm Tortillas

Turkey and zucchini simmer in a fragrant ancho-chile sauce with tomato, garlic, and oregano, served with soft warm tortillas. As Ash on the Comal Stones remembers, such meals began before sunrise on the clay comal in Tenochtitlan’s island kitchens around 1510.

Serves 4

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 pound turkey breast
• 4 medium zucchini
• 4 roma tomatoes
• 1 large white onion
• 4 dried ancho chiles
• 4 garlic cloves
• 2 tbsp fresh oregano
• 2 cups masa harina
• 1.5 cups warm water
• 1.5 tsp salt
• 1 lime

Instructions

1. 1Toast ancho chiles on a dry comal until fragrant, remove seeds, and soak in hot water for 15 minutes.
2. 2Cut turkey into small cubes, dice onion, zucchini, and tomatoes, then cook onion and garlic on the comal until softened.
3. 3Blend soaked chiles with roasted tomatoes, garlic, oregano, and salt into a smooth sauce, then simmer with turkey and zucchini for 20 minutes until tender and thickened.
4. 4Meanwhile mix masa harina and warm water into dough, press into 12 tortillas, and cook on the hot comal 1 minute per side.
5. 5Serve the stew in bowls with warm tortillas on the side and lime wedges for squeezing.