July 04, 2017
Fresh Tomatoes, Dinner, Soups/Stews,
Poultry, Turkey, Central/South American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Stove Top, No Eggs, Non-Dairy, Kosher Meat more
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"One of Guatemala's most famous dishes. There are many different versions, including a recipe that starts with the butchering of a live turkey. This recipe assumes you are starting with a pre-butchered bird!!!"
Place the turkey and the whole garlic heads, in the chicken stock; salt to taste. Bring to boil, simmer for about 1 hr.
In a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft. Once fully cooked, puree in blender or with immersion blender - some chunks are ok.
Once the turkey is cooked, add the vegetable mix to the stew. Add chopped cilantro and mint. Place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot. Tear up corn tortillas into small pieces and add to soup pot; stir well.Bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened.
Add cilantro and mint and season with salt to taste.
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