Tuesday, June 15, 2010

Sloppy Dudes (think turkey burger meets fresh mex tacos!)

I'm so excited to share this new recipe with you all! I made this for dinner tonight, and it was amazing! An inspired dish as well, as it combined all the things I was trying to get rid of before they went bad in my fridge!

I can't even describe this dish. It's a perfect blend of the most unexpected ingredients. The flavors work so well together.

Ok, so think sloppy joe, only think, california style. Fresher. Lighter. Throw some avocado and tomato in there. Add a hint of zesty cumin and a splash of lime.

Yeah, this is it. Don't question it. Just make it!

GF/DF Sloppy Dudes
(adapted from the recipe in "Just In Time" by Rachael Ray)

2 tbsp extra virgin olive oil
1 lb ground turkey
16 tomatillos, husks removed and rinsed well
1/2 onion
3 cloves garlic
juice of 1 small lime
1 tbsp ground cumin
salt and pepper
1/2 c chicken stock (more if needed)
2 ripe avocados
4 gluten free rolls*
2 tomatoes
tortilla chips, for serving
(recipe also calls for 1 jalapeno, but I didn't have one. I bet it would be great though!)

Finely chop/mince tomatillos, onion, garlic and jalapeno (if using).
Place a large skillet over medium-high, and add oil. Once it's hot, stir in the turkey and chopped veggies. Break up the turkey and mix everything together in the pan. Season with half the lime juice, cumin, salt and pepper. Cook for about 5 minutes, stirring occasionally.
Add half a cup of the chicken stock, and simmer for 5 more minutes. The liquid will have mostly evaporated by the end. Add more liquid if needed.
In the meantime, halve the avocados, remove pits, and scoop out of the skin. Mash avocados in a small bowl with remaining lime juice.
Split and toast or broil the rolls until lightly golden browned.
Slice the tomatoes, and set aside. You can also use additional red onion slices, if desired (raw onions don't do so well with my system).
To assemble, spread some of the avocado over the rolls. Scoop on the turkey filling. Top with a tomato slice. If possible, you can put the top of the roll back on. My rolls didn't split so easily, so I just did open-faced sandwiches. I actually ate them with a fork, as they were a bit sloppy (really the only true resemblance to sloppy joes).
Serve with tortilla chips.

Makes 4ish servings. I halved the recipe, and still think I have enough for 3 meals! Maybe I just need to go heavier on the toppings. My GF rolls aren't exactly ginormous.

*My roll recipe is still a work in progress. The rolls I've made taste good, but they don't really look amazing. Nor do they have that glutenous split-in-half thickness to them. I am planning on testing another batch this weekend, and will post the recipe soon!

I apologize. None of the pictures I took of the finished product turned out that great. So, I photographed all the elements to the meal. Don't they look yummy though?

P.S. If you have leftover avocado mash, it works great as a butter/mayo sub on toast/sandwiches. I make "poor man's butter" all the time by mashing an avocado, and mixing in some lime juice and salt. Soooo good!

P.P.S. This recipe is linked over to Linda's Gluten Free Wednesdays! Check out the other fabulous recipes there!

*Note: This recipe has been recently updated, thanks to a disastrous experience in the kitchen the other night :P

This recipe has also been linked to Diane's Friday Foodie Fix - Tomatillos.


Linda said...

It does sound really good. Don't you just hate trying to get good pictures when it's time to eat! Thanks for joining the carnival.

Stephanie said...

Thankfully I bought more tomatillos, so I'm making this again tonight :)