Turkey has been a staple in authentic Mexican food recipes since Mayan and Aztec times and if you enjoy the flavor of turkey, there are lots of traditional Mexican foods, which include turkey.

Other local produce, which was used centuries ago to make Mexican typical food, includes tomatoes, chocolate, vanilla, chili peppers, fish, and avocado. Duck and turkey were the only kinds of fowl to have been domesticated in Mexico before the Spanish conquistadores arrived in the country and brought chickens with them.

You can substitute chicken for turkey in Mexican chicken recipes, like tacos, enchiladas, fajitas and others or you can make a traditional Mexican turkey recipe.

Steaming and boiling are common ways to prepare Mexican turkey dishes, since a lot of Mexican kitchens do not have ovens. Turkey is usually prepared separately from the sauce and then combined before serving.

Turkey Burgers Mexican Style

What about making Mexican turkey burgers? Simply combine ground turkey with taco seasoning, cumin, a finely chopped onion, and some seasoning and make turkey patties. You can them fry, grill or broil them until they are cooked through and serve them with refried beans, Mexican rice or your favorite side dish.

Homemade salsa or guacamole is very tasty with these Mexican turkey burgers and you can serve lime wedges on the side to squeeze over them. Turkey burgers with Mexican spices are a wonderful example of a Mexican food recipe, which makes a nice change from more common Mexican recipes.

A Delicious and Easy Mexican Turkey Recipe

The following recipe serves six people and makes a warming dinner. It is simple to make and if you have some turkey left over from thanksgiving, you can use the leftovers to make this delicious Mexican dish.

Creamy Turkey and Broccoli Stuffed Tortilla Cups

You will need:

• 6 large flour tortillas
• 1 clove garlic, minced
• 1 cup sliced mushrooms
• 1 cup cooked broccoli florets
• 2 cups cooked turkey cubes
• 1/2 cup sour cream
• 2 tablespoons softened butter
• 1/2 cup sliced green onions
• 1 cup sliced cooked carrots
• 10 oz can condensed broccoli cheese soup or cheese soup

Brush six small ovenproof cups with half the butter. Soften the tortillas by warming them in the microwave or in a skillet, and then push each one into a greased ovenproof cup. Put them on a baking sheet and preheat the oven to 375 degrees F. Saute the garlic and mushrooms in the rest of the butter.

Stir in the sour cream and the undiluted soup and mix well. Add the carrots, broccoli, turkey, and spoon half a cup of this mixture into each tortilla shell. Bake them for about twenty minutes or until the filling is piping hot. Remove the filled tortilla shells from the cups and serve.