1 1/2 pds ground turkey
1 garlic clove
1 handful of cilantro, stems removed and lightly chopped
2 tsp comino
2 tsp vinegar
Place poblano, serrano, tomatillos and garlic on roasting pan and roast under high temp until skins are blackened. You can also broiler, for quicker results, but watch carefully.
Remove blackened skin from poblano, rinse under cold water to remove seeds.
Add poblano, serrano, garlic, tomatillos and cilantro to food processor and grind until smooth add salt, pepper and comino and quickly pulse.
Here is where you want to taste for seasoning, before you add ground turkey.
Add turkey and vinegar and pulse until combined. Cover and refrigerate for 4 hours or overnight. Leaving the mix overnight is preferred giving time for flavors to enhance.
When ready heat pan, add small amount of oil, and add your chorizo to pan. Cook until fully cooked, then add your eggs.
Cook until eggs are set. Serve rolled in a tortilla, or omit eggs in mix and serve meat with sunny side eggs.
More recipes by Vianney Rodriguez at Sweet Life.