In a medium sized pot, start heat the olive oil.

When the olive oil starts running thinly on the bottom of the pan, add the onions.

Cook the onions, stirring regularly, until they’re transparent and slightly browned.

Add the garlic and stir until slightly browned but not over cooked.

Add the turkey meat.

Chop the meat with a wooden spoon as it cooks in the pan to help break it up.

Cook the meat until it is no longer pink and starting to brown.

Add the cumin, red pepper flakes, sea salt, and black pepper.

Add the tomatoes. (You can used canned tomatoes here if you prefer – buy the “crushed” kind.)

Stir until the tomatoes are broken and cooked into the meat.

Add the chicken stock or water and bring to a simmer.

Remove from heat, spoon into large bowl, top with cilantro (and pickled jalapenos if you dare) and serve!