MEXICAN-STYLE TURKEY
Turkey breasts, caster sugar, chilli powder, chocolate and coriander: just some of the ingredients that are brought together in this recipe. Perhaps not surprisingly, I couldn't find another quite like it on Zaar! This is another recipe from the International Masters '1001 recipes for pan or wok' recipe cards, posted for the 2005 Zaar World Tour. The word chocolate comes from the Aztec word 'xocolati'. The Aztecs often used cocoa beans to make unsweetened drinks. See notes below about the sort of chocolate most suitable for this recipe. 15g = 1/2 ounce. The preparation and cooking times do not include the 2 hours chilling and marinating time.
Provided by bluemoon downunder
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
- Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices.
- Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
- Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
- Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas.
- Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.
Nutrition Facts : Calories 1904, Fat 88.9, SaturatedFat 24, Cholesterol 736, Sodium 975.9, Carbohydrate 11.2, Fiber 2.4, Sugar 4.2, Protein 249.6
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Saeed Bakadada
[email protected]This recipe is a winner! It's easy to make, delicious, and a crowd-pleaser.
kenney167
[email protected]I love the smoky flavor that the chipotle peppers give to this dish. It's the perfect amount of heat.
MAICOL FRANCISCO
[email protected]This recipe is a great way to use up leftover turkey. I always have a lot of turkey after Thanksgiving and this is a great way to use it up.
Ackeem Petterson
[email protected]I'm new to Mexican cooking, but this recipe was easy to follow and the results were amazing. I'll definitely be making it again.
Tony Us
[email protected]This dish is perfect for a crowd. I made it for a potluck and it was a huge success.
Tmobile
[email protected]I love how versatile this recipe is. I've used it to make tacos, burritos, and even enchiladas.
mukesh Khadayat
[email protected]This recipe is a lifesaver. I'm always looking for easy and delicious weeknight meals, and this one fits the bill perfectly.
Erwin Zamora
[email protected]I've tried many Mexican-style turkey recipes, but this one is by far the best. It's so simple to make and the results are incredible.
Antonio Barrios
[email protected]I made this recipe for my family and they couldn't get enough of it. It's definitely a keeper!
Sheeza Shahzad
[email protected]This dish was a hit at my Cinco de Mayo party. Everyone raved about it.
Rebecca Orick
[email protected]I'm not usually a fan of turkey, but this recipe changed my mind. It was so moist and flavorful.
Kate Patterson
[email protected]My family absolutely loved this Mexican-style turkey! It was so easy to make and the flavors were amazing.