Prepare to embark on a mouthwatering journey through the vibrant flavors of Mexican cuisine with this show-stopping Turkey in Red Chile recipe! Imagine tender, golden-brown turkey pieces bathed in a rich, smoky red chile sauce that will transport your taste buds straight to the heart of Mexico. This isn't just another turkey dish – it's a culinary experience that will have your family and friends begging for seconds, with its perfect balance of heat, depth, and traditional Mexican cooking techniques.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 whole turkey, cut into pieces
- 4 dried red chiles, stems and seeds removed
- 2 cloves garlic
- 1 teaspoon cumin
- Salt to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups chicken broth
Instructions
- Remove stems and seeds from dried red chiles, then toast them lightly in a dry skillet over medium heat for 30-45 seconds on each side to enhance their flavor, being careful not to burn them.
- Place toasted chiles in a bowl and cover with hot water. Let them soak for 15-20 minutes until they become soft and pliable.
- Drain the chiles and transfer to a blender. Add garlic cloves, cumin, and a small amount of chicken broth. Blend until a smooth, rich red chile sauce is formed.
- Season turkey pieces generously with salt on all sides, ensuring even coverage.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown turkey pieces in batches, creating a deep golden crust on all sides, approximately 4-5 minutes per side.
- Remove browned turkey pieces and set aside. In the same pot, sauté chopped onions until translucent and slightly caramelized.
- Return turkey pieces to the pot, pour the blended red chile sauce over them, and add remaining chicken broth.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for approximately 1 hour and 15 minutes, or until turkey is tender and easily pulls away from the bone.
- Occasionally stir and check liquid levels, adding more broth if needed to prevent sticking or burning.
- Once turkey is fully cooked, taste and adjust seasoning with additional salt if required.
- Serve hot, preferably with warm tortillas, rice, or beans as accompaniments.
Tips
- Chile Selection Matters: Choose dried chiles carefully. Guajillo or ancho chiles work best for a rich, deep flavor without overwhelming heat.
- Toasting Technique: When toasting chiles, watch them closely. They should become fragrant and slightly darker, but burn easily. Remove from heat immediately if they start to smoke.
- Blending Brilliance: For the smoothest sauce, strain the blended chile mixture through a fine-mesh sieve to remove any tough chile skin.
- Browning is Key: Take time to properly brown the turkey pieces. This step builds incredible flavor and creates a beautiful color for the final dish.
- Low and Slow Cooking: The magic happens during the slow simmer. Keep the heat low and be patient – this allows the turkey to become incredibly tender and absorb all the rich chile flavors.
- Make Ahead Tip: This dish tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestions: Accompany with warm corn tortillas, Mexican rice, or beans to soak up the delicious sauce and complete your authentic Mexican meal.
Nutrition Facts
Calories: 277kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 110mg
