Cool, do you have a recipe for filling a tortilla, or is that a freeform thing where you can put near anything on a tortilla?
Freeform really. You can use anything you want. But typically Americans like ground beef seasoned with cumin, paprika, and pepper. Topped with chopped tomatoes, chopped lettuce, and sour cream, right? You can go wild, honestly. I've had good results with canned tuna or samon, capers, whipped cream cheese, and pickled onion. The tortilla is a vessel, like a pizza.
Huh? So mince meat/ground beef is not a specific part of the animal, it's just leftovers?
Pretty much, yeah. You could say mince/ground meat is the whole cow in some cases...
I need some advice with a new recipe I intend to try out this weekend. It's called "shashlik roast".
A Shashlik, afaik, is basicaly a shis kebab. Pieces of meat and veg, marinated, and grilled.
Judging by the recipe you've shown, I'm assuming you're going to basically season the ground turkey with those spices and let them get to know each other. Same with the cut bellpeppers. Then form meatballs and skewer the whole lot. And probably grill or bake the whole lot of them whilst basting with the marinade.
That said, ground meat has a tendency to fall apart. To prevent that, you can use a Chinese technique to force meat mince to become 'tight'. It's sort of like kneading, except all you do is pick up the mass of meat in a bowl and slap it back down into the bowl. As you 'Daht' it, it eventually becomes tight and elastic. The resulting meatball will hold it's shape and the texture will become more uniform. I would also recommend adding some more fat to it; if you have some poultry fat or drippings, add some in, because typically poultry has less fat than other animals and will go dry quicker.
Bacon fat works pretty well, but it'll overpower the natural turkey flavor (which tastes like a gamier chicken).