Chilmole ( Dark & Spicy Turkey) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a popular dish in the Yucatan region of Mexico, especially at Thanksgiving when there's a lot of leftover turkey. Sometimes chorizo is added, too, and it's normally garnished with hard-cooked eggs. It's excellent wrapped up in warm corn tortillas and it's one of those dishes you'll just nosh on, cold from the fridge. Ingredients:
1/3 cup orange juice |
1 tablespoon fresh lime juice, plus |
1 teaspoon fresh lime juice |
3 tablespoons dried ancho chile powder |
1 1/2 tablespoons minced garlic |
2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
1/2 teaspoon black pepper |
1/2 teaspoon salt, to taste |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
3 cups shredded cooked turkey |
3 1/2 cups chicken broth |
Directions:
1. Heat the shredded turkey in the broth.
2. Combine the recado ingredients thoroughly and add to the turkey-broth mixture.
3. Simmer, covered, over medium-low heat until some of the liquid evaporates (but not all); I like to let it cook for about an hour at least so the flavors really blend.
4. Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling.
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