Recipes

Yucatán Cold Spiced Turkey

Yucatán Cold Spiced Turkey

Pavo en Frio
It's more practical to poach a turkey breast for this classic Yucatán dish than to tackle a whole turkey. The turkey breast is flavored with typical Yucatán seasonings. The poached turkey is cooled, sliced, and served as a cold entrée or light lunch. You may be surprised how good it is. Rice Salad often accompanies the turkey.
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Ingredients

Makes 6 to 8 servings

Instructions

  • With a sharp knife, make 3 diagonal cuts about 2 inches deep into the turkey.
  • Tuck in the ham strips.
  • Make a paste of the oil, garlic, cinnamon, allspice, nutmeg, cloves, and pepper.
  • Rub it all over the turkey and into the cuts.
  • Wrap the turkey securely with cheesecloth.
  • Place the turkey in a large pot.
  • Add the remaining ingredients and enough water to barely cover the turkey.
  • Bring to a boil, reduce heat to low, cover and simmer until the turkey is tender, about 1 hour.
  • Remove the turkey from the pot, transfer to a large platter and let stand to cool, 25 to 30 minutes.
  • Meanwhile, strain the cooking liquid, discarding the solids.
  • Cool the stock and remove about ½ cup to moisten the turkey.
  • Cover and refrigerate remaining stock for soup or some other use.
  • Remove the cheesecloth.
  • Remove the meat and discard the skin and bones.
  • Slice the turkey and arrange on a platter.
  • Moisten with the ½ cup reserved stock.
  • Cover and refrigerate until shortly before serving.
  • Prepare vinaigrette.

Notes & Wine Advice

Serve the turkey cold with the vinaigrette.
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Course; Turkey
Cuisine; Mexican

Turkey Meat Loaf

Turkey Meat Loaf

Albondigón de Pavo
Turkey is very important in Mexican cuisine, but ground turkey meat isn't used as much as ground pork or beef. Perhaps its versatility has not been realized, but it makes a fine Mexican-flavored meat loaf.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 350°.
  • Grease a 9- × 5-inch loaf pan.
  • Put all of the ingredients into a large mixing bowl and mix thoroughly.
  • Form into a loaf and transfer to the pan.
  • Bake until brown on top and completely cooked through, 45 to 50 minutes.
  • Let stand 8 to 10 minutes; then slice and serve.
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Course; Turkey
Cuisine; Mexican

Turkey and Hominy Stew

Turkey and Hominy Stew

Pozole de Pavo
Here is a rustic stew of braised turkey thigh meat, hominy, green chiles, herbs, and spices. Hominy is dried white or yellow corn kernels with the hull removed. When cooked, it expands and softens to a slightly chewy texture. For convenience, canned hominy is used here. Ancho or pasilla chili (chili molida) powder can be found in the Mexican section of many supermarkets. Serve with warm corn tortillas.
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Ingredients

Makes 4 to 6 servings

  • 1 11⁄2- to 2-pound turkey thigh, skin removed
  • 1 tablespoon ancho or pasilla chili powder
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion chopped
  • 2 large garlic cloves thinly sliced
  • 6 plum tomatoes peeled and chopped
  • 2 poblano chiles roasted, peeled, and seeded
  • ¼ cup lightly packed chopped fresh cilantro
  • 1½ tablespoons masa harina flour for corn tortillas
  • 2 15-ounce cans white or yellow hominy, drained and rinsed
  • 1 large avocado Hass variety preferred, neatly diced, about ½ inch

Instructions

  • Put 2 quarts of water and the turkey thigh in a large pot.
  • Bring to a boil, skimming as needed.
  • Add the chili powder, oregano, cumin, and salt.
  • Reduce the heat, cover and simmer until the turkey is very tender, about 1 hour.
  • Meanwhile, in a large skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes.
  • Add the garlic and tomatoes.
  • Cook until the tomato juices are reduced, and the mixture is nearly dry, 4 to 5 minutes.
  • Reserve off heat.
  • When the turkey is tender, remove from the liquid.
  • When cool enough to handle, separate the meat from the bones, discarding the bone, and return the meat to the broth.
  • Add the tomato mixture from the skillet.
  • Cut the roasted chiles into 1-inch squares and add to the turkey pot along with the masa harina, cilantro and hominy.
  • Bring the stew to a boil, then reduce heat and simmer 10 minutes.
  • Adjust seasoning.
  • Top each serving with diced avocado.
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Course; Stew / Turkey
Cuisine; Mexican

Turkey Stew

Turkey Stew

Guisado de Pavo
Cook fresh turkey or use leftover turkey for this hearty whole-meal stew. A splash of lime in the stew just before eating is a refreshing touch. Serve with tortillas or crusty rolls, such as the Whole-Wheat Rolls.
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Ingredients

  • Makes 4 to 6 servings
  • Basic Cooked Turkey Breast
  • 2 tablespoons olive oil
  • 1 medium white onion coarsely chopped
  • 4 large garlic cloves thinly sliced
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 teaspoon ground cumin
  • 2 medium tomatoes peeled and chopped
  • 4 cups turkey stock from cooking the turkey or canned chicken broth
  • 3 medium carrots peeled and cut into 1⁄2-inch pieces
  • 3 medium zucchini trimmed and cut into 1⁄2-inch pieces
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • ¼ cup loosely packed chopped fresh cilantro
  • 1 large avocado Hass variety preferred, peeled and diced
  • Lime wedges

Instructions

  • Prepare the turkey breast.
  • Cut the cooked turkey into 1⁄2-inch cubes.
  • Cover and reserve (there will be about 4 cups).
  • Measure out 4 cups of turkey stock.
  • If more broth is needed, add canned chicken broth to make 4 cups.
  • Set the broth aside.
  • In a large saucepan, heat the oil and cook the onion until translucent, 3 to 4 minutes.
  • Add the garlic, oregano, cumin, and tomatoes.
  • Bring to a boil and cook until the mixture thickens, about 5 minutes.
  • Add the reserved turkey broth, carrots, and zucchini.
  • Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.
  • Add the turkey, salt, pepper, and cilantro.
  • Simmer the stew until completely heated through, about 5 minutes.
  • Adjust seasoning.
  • Serve garnished with avocado and lime wedges.
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Course; Stew / Turkey
Cuisine; Mexican

Turkey in Spiced Vinegar Sauce

Turkey in Spiced Vinegar Sauce

Pavo en Escabeche Oriental
The cuisine of Yucatán is based on Mayan cooking traditions, with Spanish and even Lebanese, influences. A great number of Lebanese settled in Merida several generations ago and the ingredients from that cuisine mingled with Mayan and Spanish ingredients to create many of today's Yucatecan dishes. I first sampled this dish of spiced turkey and onions in broth at Los Almendros Restaurant in Merida, known for traditional regional cuisine. My husband and I were invited to the kitchen and the cooks urged us to taste some of the special dishes. The finished dish is a juicy stew, so serve it with crusty bread
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Ingredients

Makes 4 servings

  • ⅓ cup Yucatán Green Seasoning Paste
  • 1 turkey thigh 2½ pound
  • 1 14 1⁄2-ounce can fat-free reduced-sodium chicken broth
  • 2 medium garlic cloves thinly sliced
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 4 allspice berries or ¼ teaspoon ground allspice
  • 2 tablespoons olive oil or vegetable oil
  • 1 large white onion halved lengthwise and sliced crosswise
  • 2 tablespoons vegetable oil
  • ¼ cup unseasoned rice vinegar
  • ½ teaspoon salt or to taste

Instructions

  • Prepare the seasoning paste.
  • Cover and reserve.
  • Then put the turkey in a large pot.
  • Add the broth and 4 cups of water.
  • Bring to a boil over medium heat, skimming off the foam that rises to the top, and cook about 5 minutes.
  • Add the garlic, oregano, and allspice berries.
  • Partially cover, and simmer over low heat about 1 hour, or until the turkey is tender.
  • Cool in the broth.
  • When lukewarm, remove the turkey.
  • Pull off the skin and discard.
  • Strain the broth into a bowl and reserve.
  • Rub half of the reserved seasoning paste all over the turkey thigh and let stand 20 minutes.
  • Meanwhile, heat 1 tablespoon of the oil in a skillet and cook the onion, stirring, 1 minute.
  • Transfer to a bowl.
  • Stir in the vinegar, ¼ teaspoon of the salt, and 2 tablespoons of water.
  • Let marinate at room temperature.
  • Preheat the oven broiler.
  • Place an oven rack about 5 inches from the broiler.
  • Brush the turkey with the remaining tablespoon of oil and place on a baking sheet or on the broiler pan.
  • Broil the turkey 3 to 4 minutes per side, or until the meat browns.
  • (Take care not to let it burn.
  • )
  • Remove the turkey and when cool enough to handle, separate the meat from the bone.
  • Tear or cut the meat into bite-size pieces.
  • Discard the bone and sinews.
  • Reheat 4 cups of the reserved broth in a saucepan.
  • Add the turkey meat, reserved onions, 2 tablespoons of the remaining seasoning paste, and the remaining salt.
  • Bring to a boil, then reduce the heat to low and simmer about 5 minutes, or until completely heated through.
  • Adjust salt, if needed.
  • Divide the stew among 4 shallow soup bowls.
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Course; Turkey
Cuisine; Mexican

Turkey with Creamy Green Pumpkin Seed Sauce

Turkey with Creamy Green Pumpkin Seed Sauce

Pavo en Pipian Verde con Crema
Pumpkin seed sauce with turkey is an ancient combination that's special enough for entertaining. The sauce enriched with cream can be prepared ahead and reheated. Serve with roasted sweet potatoes or rice.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the pumpkin seed sauce.
  • Remove 1 cup of the sauce to a medium pan and keep it warm.
  • Store remaining sauce in a covered container and freeze up to 3 months.
  • Add the cream to the sauce and bring to a boil.
  • Add salt, if needed.
  • (The pumpkin seed sauce will contain salt, but after adding cream, it may need a bit more.)
  • Reserve in the pan off heat.
  • Season the turkey with ½ teaspoon salt.
  • Heat the olive oil and butter in a large nonstick skillet over medium heat until the butter sizzles.
  • Add the turkey and cook 2 to 3 minutes per side, or until lightly browned on the outside and no longer pink on the inside, but still moist.
  • Serve the heated sauce over the turkey.
  • Garnish with cilantro.
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Course; Turkey
Cuisine; Mexican

Turkey with Mushrooms and Tomatillos

Turkey with Mushrooms and Tomatillos

Pavo con Hongos y Tomatillos
It's easy to add healthful turkey to menus year-round by using fresh turkey parts. Here, turkey cutlets are presented with an innovative vegetable topping in this contemporary Mexican entrée.
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Ingredients

Makes 4 servings

  • 1 tablespoon olive oil or vegetable oil
  • ½ medium onion coarsely chopped
  • ½ red bell pepper cut in 3⁄4-inch squares
  • 1 serrano chile seeded, veins removed, and finely chopped
  • ½ pound medium white mushrooms quartered
  • ½ pound medium tomatillos husked, rinsed, and quartered
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¼ cup canned chicken broth
  • ¼ cup loosely packed chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 4 turkey cutlets about 1½ pounds
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • In a large skillet, heat the oil over medium heat and cook the onion until translucent, about 3 minutes.
  • Add the pepper, chile, and mushrooms.
  • Cook, stirring, until the mushrooms give up their juices and start to brown, about 4 minutes.
  • Add the tomatillos, cumin, and oregano.
  • Cook, stirring, 3 minutes.
  • Add the broth and cilantro.
  • Bring to a boil; then remove from heat and reserve in the pan.
  • In another large nonstick skillet, heat the butter over medium heat.
  • Season the turkey with salt and pepper and cook about 2 to 3 minutes per side or until browned on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Overlap the turkey slices on a serving platter.
  • Reheat the sauce, adjust seasoning, and spoon over the turkey.
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Course; Turkey
Cuisine; Mexican

Yucatán Spiced Turkey Cutlets

Yucatán Spiced Turkey Cutlets

Pavo en Xak
The turkey is indigenous to the Yucatán region. It was eaten centuries ago by the Mayans and is still enjoyed today. Today, the popularity of turkey is reflected on the menus of regional restaurants. Since we no longer have to purchase a whole bird every time we wish to enjoy turkey, I find turkey cutlets are ideal to use with a delicious easy-to-prepare Yucatán spice rub called Xak. Cook the turkey cutlets on a stovetop grill pan, or a nonstick skillet. A fresh salsa should accompany the turkey.
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Ingredients

Makes 4 servings

  • 1 tablespoon Yucatán Dry Spice Rub
  • 4 turkey cutlets about 1½ pounds
  • 1 medium garlic clove mashed
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt or to taste
  • 1 tablespoon olive oil plus 2 teaspoons
  • Mango-Avocado Salsa optional

Instructions

  • Prepare the spice rub.
  • Measure out 1 tablespoon and set aside.
  • Store the remaining spice rub for future use.
  • Place the turkey cutlets on a plate.
  • In a small bowl, mix the garlic, lime juice, salt, and 1 tablespoon of the oil.
  • Spoon marinade over the turkey and turn to coat.
  • Sprinkle the spice mixture evenly over both sides of the turkey.
  • Cover and marinate, turning once or twice, about 1 hour.
  • Prepare the salsa, if using.
  • Then, heat a stovetop grill pan over medium heat.
  • (If using a skillet, heat 1 tablespoon of oil in the pan.
  • ) Place the cutlets on the hot pan.
  • Cook 2 to 3 minutes per side or until the cutlets are marked well by thew grill and the meat is no longer pink inside at the thickest part.

Notes & Wine Advice

Serve hot with the salsa, if using.
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Course; Turkey
Cuisine; Mexican

Turkey Cutlets with Almond Crust

Turkey Cutlets with Almond Crust

Pavo Almendra
Mexico's native bird is easier than ever for us to prepare in the United States, since fresh turkey parts are sold everywhere. Turkey cutlets stay moist with a crisp, chopped-almond crust in this innovative modern dish.
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Ingredients

Makes 4 servings

Instructions

  • Put the turkey on a plate and rub all over with 1 tablespoon of the lime juice and the garlic.
  • On another plate, mix the chopped nuts, cumin, and ½ teaspoon of the salt.
  • Coat the turkey pieces, one at a time, on one side with the nut mixture, pressing with palm of your hand to help the nuts adhere to the meat.
  • Let stand, nut side up, about 10 minutes.
  • Meanwhile, in a medium bowl, gently stir together the tomatoes, avocado, onion, serrano, remaining lime juice, and remaining salt.
  • Adjust seasoning.
  • Set aside.
  • In a large nonstick skillet, heat the oil and butter over medium heat.
  • Cook the cutlets, nut side down, until golden brown on the bottom, about 4 minutes.
  • Using a wide spatula, carefully turn the cutlets and cook the second side until browned and no longer pink inside, 3 to 4 minutes.
  • Place 1 cutlet, nut side up on each of 4 plates.
  • Spoon the tomato-avocado mixture equally on the side of each serving.
  • Sprinkle cilantro over all.
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Course; Nuts / Turkey
Cuisine; Mexican

Chicken, Aguascalientes Style

Chicken, Aguascalientes Style

Pollo Aguascalientes
Aguascalientes, the capitol of the state of Aguascalientes, located north of Guadalajara, is named for the many hot springs nearby. One of the oldest festivals in the country, the annual agricultural fair called Feria de San Marcos is celebrated in late April and early May in honor of the city's patron saint. This regional chicken dish is one of the popular dishes prepared during the fair. Instead of frying the accompanying potatoes, as customary, I like to oven-roast them separately.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 425°.
  • In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish.
  • Sprinkle with ½ teaspoon of the salt and pepper.
  • Roast until golden brown and tender, 40 to 45 minutes.
  • Trim excess fat from the chicken.
  • Add the remaining salt or more, as desired.
  • Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through.
  • Remove the chicken to a plate.
  • Add the onion to the skillet and cook, stirring until limp, about 3 minutes.
  • Add the chorizo and cook, breaking up into small pieces, until lightly browned.
  • Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves.
  • Cook, stirring, until the juices reduce, 4 to 5 minutes.
  • Return the chicken to the pan and add the chicken broth.
  • Stir to coat the chicken with the sauce.
  • Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes.
  • To serve, arrange the chicken on a large platter.
  • Spoon the sauce over the chicken and scatter the jalapeños on top.
  • Surround the chicken with the roasted potatoes.

Notes & Wine Advice

Serve hot.
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Course; Chicken
Cuisine; Mexican