Chef Adrianne Rocks Your Recipe! | NBC 6 South Florida

Chef Adrianne Rocks Your Recipe!

Watch Chef Adrianne rock a viewer recipe every Thursday on 6 in the Mix

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    NEWSLETTERS

    Our favorite red-haired chef, Adrianne Calvo, is giving your everyday recipes maximum flavor! Today, she gave a taco recipe a more festive flavor! Try it at home with the following recipe:

    Turkey Tacos
    Serves: 4


    Ingredients:
    2 tablespoons corn oil
    1 medium onion, chopped
    4 cloves garlic, chopped
    1 jalapeno pepper, stemmed, seeded and minced
    1 1/2 tablespoons chili powder
    1 teaspoon ground cumin
    Kosher salt and freshly ground black pepper
    3/4 cup chopped canned tomatoes
    3/4 pound ground turkey
    1/3 cup chicken broth
    1/4 cup fresh cilantro leaves, roughly chopped
    Oil, for frying
    12 (5-inch) corn tortillas


    Toppings:
    1/4 head romaine or iceberg, thinly sliced
    3 ripe medium tomatoes, cored and diced
    2 Hass avocados, diced
    1 cup shredded Monterey Jack cheese
    1 cup shredded Pepper Jack cheese
    Sour cream, for garnish


    Directions:
    Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Raise the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
    To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
    Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

    If you want Chef Adrianne to rock your recipe, shoot a quick video and send it over to isee@nbc6.com!