Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint Recipe
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Ingredients:
- 1/4 cup (scant) loosely packed stemmed dried chiles de arbol or chiles japones (about 12 to 16 chiles)
Directions:
- Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl. Place turkey in 13x9x2-inch dish. Rub achiote mixture all over turkey. Cover and chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Place chiles in small bowl. Add enough hot water to cover by 1 inch. Let soak 30 minutes. Drain; discard soaking liquid. Place chiles in blender with remaining 1 1/2 tablespoons achiote paste and 1/4 cup chicken broth. Puree. Strain, discarding solids in strainer. DO AHEAD: Chile broth can be made 1 day ahead. Cover; chill.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto side of grill opposite pan. Return rack to grill.
- For 2-burner gas grill, remove rack; place 1 disposable aluminum pan on 1 side of grill. Return rack and light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
- For all grills, thread garlic on skewer. Place garlic, tomatoes, and onion on grill and cook until brown in spots on all sides, about 2 minutes for garlic and 4 minutes for onion and tomatoes. Transfer to work surface. Peel and core tomatoes. Coarsely chop garlic and onion.
- Place turkey on rack above pan.
- Close lid; insert thermometer into hole in lid. Cook turkey until instant-read thermometer inserted into thickest part of breast registers 160°F, about 1 hour 15 minutes, maintaining grill's internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes to charcoal grill. Transfer turkey to work surface; let rest 15 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large pot over medium heat. Add garlic and onion; sauté until onion is translucent, about 5 minutes. Add chile broth, chopped mint, and 2 1/2 cups chicken broth. Add tomatoes 1 at a time, squeezing into pot to crush. Bring to boil; reduce heat to medium-low. Simmer with lid slightly ajar for 30 minutes.
- Whisk remaining 1/4 cup chicken broth and masa in small bowl. Whisk 2 tablespoons masa mixture into sauce; stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin. Season with coarse salt.
- Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 416.55 Kcal (1744 kJ) | ||
| Calories from fat | 148.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 142.84mg | 48% | |
| Sodium | 2952.86mg | 123% | |
| Potassium | 1641.83mg | 35% | |
| Total Carbs | 15.55g | 5% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 48.51g | 97% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 0.2mg | 1% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.49 Kcal (358 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 25% | |
|---|---|---|---|
| Cholesterol | 29.32mg | 48% | |
| Sodium | 606.04mg | 123% | |
| Potassium | 336.96mg | 35% | |
| Total Carbs | 3.19g | 5% | |
| Sugars | 1.23g | 24% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 9.96g | 97% | |
| Vitamin C | 2.7mg | 22% | |
| Calcium | 11.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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