Ingredients
Directions
Heat 2 tablespoons oil in heavy large skillet over high heat.
Season turkey strips with salt and pepper.
Add to skillet and sauté until brown but still pink inside, about 1 minute per side.
Using slotted spoon, transfer turkey to platter.
Heat remaining 2 tablespoons oil in same skillet.
Add shallots and mushrooms and sauté until brown, about 3 minutes.
Add tequila and boil until reduced by half.
Add chicken stock and boil until reduced by half.
Add creme fraiche and simmer until sauce is reduced to sauce consistency.
Return turkey to sauce.
Stir in salt, white pepper and hot red pepper sauce.
Spoon turkey and sauce over Spaetzle.
Sprinkle with epazote leaves.
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