Created by Linky on July 4, 2017
Step 1: Place the turkey and the whole garlic heads, in the chicken stock; salt to taste. Bring to boil, simmer for about 1 hr.
Step 2: 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.
Step 3: 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.
Step 4: Add cilantro and mint and season with salt to taste.