Turkey mince (Cuban style)

5 from 1 reviews

Paleo, gluten free, soy free




  1. Begin by parboiling the sugar snaps and chopped yucca for 3-4 minutes, drain and set aside.
  2. Proceed to heat the coconut oil in a large frying pan on medium and saute the garlic and onion for one minute, then add the drained turkey mince and sear to seal the flavour.
  3. Use a wooden spoon to break up the mince meat as it begin to darkened. As the colour deepens, the meat will generate its own liquid, don’t worry about absorption, it will act as a light braise.
  4. Season the meat with the cumin, pink salt, black pepper, oregano, paprika and stir and fold the meat.
  5. Now fold in the bell peppers, lime juice, coconut aminos followed by the vegetables.
  6. Stir thoroughly before reducing the flame to low, cover pan with lid and continue to cook on a slow simmer for a further 10-15 minutes.
  7. Check the pan frequently to ensure the moisture level is suffice, they should be a very shallow amount of liquid left over from the meat braising.
  8. Once cooked remove pan and serve accordingly.