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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Crush anise seed with the bottom of a glass. To use leftover cooked turkey or chicken, omit raw turkey and oil. Add 4 cups shredded cooked meat to prepared sauce and simmer until warm. Serve with warm tortillas. Ingredients:
3 dried new mexico or california chilies (1 oz. total) |
1 dried pasilla chili (1/4 oz.) |
4 to 6 dried small hot red chilies (1/8 oz. total) |
2 tablespoons peanut butter |
2 teaspoons sesame seed |
1 corn tortilla (6 in.), torn into pieces |
1/3 cup minced onion |
1 can (6 oz.) tomato paste |
1 ounce unsweetened chocolate, grated |
1/8 teaspoon anise seed, crushed (see notes) |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon ground coriander |
1 3/4 cups fat-skimmed chicken broth |
2 pounds boned, skinned turkey breast or thighs, cut into 3/4-inch chunks |
about 2 teaspoons salad oil |
salt |
Directions:
1. Wipe New Mexico, pasilla, and small chilies clean with a damp cloth. Stem and seed chilies, then place in a bowl with hot water to cover. Let stand until chilies are pliable, 5 to 10 minutes.
2. Drain chilies, reserving liquid.
3. In a food processor or blender, whirl chilies, peanut butter, sesame seed, tortilla, onion, tomato paste, chocolate, anise seed, cinnamon, cloves, coriander, and broth until smoothly ground.
4. In a 5- to 6-quart pan (preferably nonstick) over medium-high heat, brown half of the turkey in 1 teaspoon oil, turning as needed, about 8 minutes. (With a regular pan, you may need a little more oil.) Pour into a bowl; repeat to cook remaining turkey in oil and pour into bowl.
5. Add chili mixture to pan. Stirring often, bring to a simmer over medium heat, then reduce heat and simmer, covered, 15 to 20 minutes to blend flavors; stir often.
6. Add turkey and any juices to sauce. Stir in about 1/2 cup reserved chili water to thin sauce. Season to taste with salt.
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