For the ranchero sauce:

Method
Prepare Ranchero Sauce by heating olive oil in a saucepan. Add onions, bell peppers, garlic and jalapeno pepper. Sauté over medium heat until tender. Add cumin and cilantro, continue to sauté. Add diced tomatoes and chicken stock. Bring to a simmer. Season with salt and pepper. Reduce heat and simmer for 15 - 20 minutes until sauce thickens, stirring occasionally. Reserve.

Heat olive oil in a sauté pan over medium heat. Add onions and peppers, sauté until tender. Add turkey meat and sauté. Stir in enough Ranchero Sauce to moisten turkey and create machaca. (Stir in more sauce as needed) Simmer mixture until well heated. Mix eggs and milk together, season with salt and pepper. Portion eggs and cook in non-stick pans to forms omelettes. Fill omelettes with turkey machaca and cheeses. Fold omelettes and turn out onto warm serving plates. Top each with any remaining turkey machaca and cheese or with Ranchero Sauce. Garnish with fresh cilantro sprigs.

Makes 4 servings

Chef Larry's Notes
Machaca is typically a mixture of beef, tomatoes, onions, peppers and spices simmered together. Less tender cuts of beef are used so the process of simmering helps to infuse flavor while cooking the meat until tender. In this recipe the turkey is cooked and needs only to be moistened with a Ranchero Sauce. Chicken, shrimp, crabmeat or cooked shredded pork may be substituted for turkey in this recipe.

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