Recipes

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

Oaxacan Toasted Corn Stew with Chicken and Pork

Oaxacan Toasted Corn Stew with Chicken and Pork

Segueza Nueva
This recipe is adapted from a dish I learned at Susana Trilling's cooking school in Oaxaca. It is based on a Zapotec dried corn stew. The Zapotecs are one of the native groups in the state of Oaxaca that continue to practice their ancient traditions. Many of them are master weavers and are known for their fine rugs. In the past, they created impressive and important ceremonial centers that flourished for a period of about 400 years, from AD 350 to AD 750. These remarkable archeological sites can still be seen in the Valley of Oaxaca.For a different interpretation of the stew, I use fresh corn in place of dried. Hoja Santa leaves can be mail-ordered, or, if impossible to find, use fresh cilantro instead. The flavor will be different, but still very good. Serve with rice.
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Equipment

  • Large pot
  • medium saucepan
  • Shallow bowls
  • skillet

Ingredients

Makes 8 servings

  • 4 cups canned chicken broth
  • 4 boneless country-style pork ribs cut into 1-inch pieces
  • 8 skinless boneless chicken thighs, trimmed of excess fat, and cut into 1-inch pieces
  • 1 large white onion peeled and quartered
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 8 guajillo chiles stemmed and seeded, veins removed
  • 2 large tomatoes peeled and chopped
  • 4 tomatillos husks removed and rinsed
  • 6 medium garlic cloves peeled
  • 2 whole cloves
  • 6 peppercorns
  • 1 tablespoon vegetable oil
  • 4 large ears yellow corn kernels cut off
  • 2 hoja santa leaves or 2 sprigs epazote
  • 1 teaspoon salt or to taste
  • Chopped fresh cilantro

Instructions

  • In a large pot, bring 4 cups chicken broth to a boil.
  • Add the pork pieces.
  • Cover and simmer 30 minutes.
  • Add the chicken, onion, and oregano.
  • Cook until the chicken is very tender, about 25 minutes.
  • Set aside.
  • Boil 2 cups of water in a medium saucepan.
  • In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister.
  • Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften.
  • Put the tomatoes into a blender jar and reserve.
  • In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns.
  • Add to the blender jar.
  • Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown.
  • Scrape the skillet bottom to incorporate the brown bits, and to prevent burning.
  • Set aside off heat.
  • Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns.
  • Blend until smooth.
  • Pour the mixture through a strainer into a bowl, pressing it to extract the purée.
  • Discard seedy pulp.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes.
  • Put the chile mixture in the pan with the pork and chicken.
  • Add the corn and the hoja santa (or epazote) to the pan.
  • Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors.
  • Remove the hoja santa or epazote.
  • Add salt.
  • Serve the stew in shallow bowls, garnished with chopped cilantro.
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Course; Chicken / Pork / Stew
Cuisine; Mexican

Chicken Stew with Chiles and Spices

Chicken Stew with Chiles and Spices

Estofado de Pollo
I enjoyed a rich chicken stew similar to this at a roadside restaurant near Villahermosa in the state of Tabasco. I use boneless chicken thighs in my version of the stew, which is now a family favorite. The toasted corn tortilla adds flavor and acts as a thickener for the blended sauce. Serve with Rice with Plantains.
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Equipment

  • blender
  • Saucepan
  • skillet

Ingredients

Makes 4 servings

Instructions

  • Put the chicken and the broth in a saucepan.
  • Bring to a boil, uncovered, then reduce the heat to low, cover, and simmer until the chicken is tender, 20 to 25 minutes.
  • Reserve, in the pan off heat.
  • In a dry skillet, over medium heat, toast the anchos, turning 2 to 3 times, until aromatic, 10 to 15 seconds.
  • Put the chiles in a bowl of hot water to cover.
  • Soak about 20 minutes.
  • Place rack in upper third of the oven.
  • Preheat oven broiler.
  • Put the tomatoes in foil-lined pie plate and broil until skins are lightly charred all over, 8 to 10 minutes.
  • Remove from the oven and put the tomatoes, with skins, and all the collected juices into a blender and reserve.
  • Meanwhile, heat the oil in a medium skillet, over medium heat.
  • Cook the onion, garlic, and oregano, stirring, until the onion softens, 3 to 4 minutes.
  • Transfer to the blender with the tomatoes.
  • In the same skillet, toast the tortilla pieces on both sides until stiff and light brown.
  • Put in the blender.
  • In the same skillet, toast the almonds, stirring, until barely brown, and put in the blender.
  • To the blender, add the soaked chiles, 2 tablespoons of the soaking water, salt, cinnamon, allspice, and 1 cup of broth from cooking the chicken.
  • Blend until very smooth.
  • Pour the blended sauce into the pan with the chicken and remaining broth.
  • Stir to mix.
  • Bring to a boil.
  • Reduce the heat to low, and cook, partially covered, stirring frequently, 10 to 12 minutes to blend the flavors.

Notes & Wine Advice

Serve hot.
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Course; Chicken / Stew
Cuisine; Mexican

Chicken Stew, Chiapas Style

Chicken Stew, Chiapas Style

Estofado de Pollo Estilo Chiapas
San Cristobal de las Casas is a colonial city in the southern state of Chiapas only 100 miles from Guatemala. The rich Indian culture still thrives as seen in the locally made crafts and hand-woven fabrics. My husband and I were there long before political uprisings put Chiapas in the international news. We stayed at the Molina de la Alborada hotel just outside the city. One evening, the cook prepared a tasty regional chicken stew deliciously accented with green olives and chopped pickled jalapeños. We were welcomed into the kitchen, so I took notes and later concocted this recipe at home. The ingredient list is long, but the stew is easy to prepare. Serve with good crusty bread.
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Ingredients

Makes 4 to 6 servings

Instructions

  • Put the chicken in a large pot.
  • Add the broth, 1 cup of water, bay leaves, and 1 teaspoon of the salt.
  • Bring to a boil, then reduce the heat to low and simmer until the chicken is tender, about 25 minutes.
  • Meanwhile, heat the oil in a large skillet, and cook the onion until softened, 3 to 4 minutes.
  • Add the garlic, tomatoes, oregano, thyme, cinnamon, cloves, and pepper.
  • Bring to a boil, then reduce the heat to medium-low and cook, stirring, 5 minutes.
  • Transfer to a blender and purée.
  • Reserve in the blender.
  • When the chicken is tender, remove the bay leaves.
  • Add the purée to the broth and bring to a boil.
  • Add the potatoes, carrots, zucchini, and the remaining teaspoon of salt to the stew.
  • Cover and cook over moderate heat until the vegetables are tender, 20 to 25 minutes.
  • Serve in shallow soup plates.
  • Top each serving equally with olives.
  • Pass jalapeños at the table.
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Course; Chicken / Stew
Cuisine; Mexican

Chicken, Mushrooms, and Red Pepper Stew

Chicken, Mushrooms, and Red Pepper Stew

Guisado de Pollo, Hongos, y Chile Rojo Boneless chicken thighs, mushrooms, and sweet red peppers simmer together in a sauce thickened with masa harina (corn tortilla flour) and seasoned with traditional herbs and aromatics for this stew from northern Mexico. De arbol chile adds a punch of spicy heat to the stew. Serve with rice or soft, warm tortillas.
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Ingredients

Makes 4 servings

Instructions

  • Trim the chicken thighs of excess fat and cut into 1-inch pieces.
  • Put the chicken, garlic, oregano, thyme, and salt into a 2-quart saucepan.
  • Add water to barely cover the chicken.
  • Bring to a boil, then reduce the heat to low, cover and simmer until the chicken is tender, 30 to 35 minutes.
  • Reserve in the pan off heat.
  • When the chicken is tender, heat the oil in a medium skillet, and cook the onion until it starts to brown, about 4 minutes.
  • Add the mushrooms, bell pepper, and ¼ cup of the broth from cooking the chicken.
  • Cook, stirring, until the liquid completely boils away, to concentrate the flavors, about 3 minutes.
  • Stir the skillet contents into the pan with the chicken.
  • In a small, hot, dry skillet, toast the de arbol chile until it releases its aroma and starts to color, about 10 seconds.
  • Wearing protective gloves, cut the chile open and discard the seeds.
  • Break or cut the chile into small bits (⅛ inch) and add to the stew.
  • In a small bowl, mix the masa harina with 3 tablespoons of water, and stir into the stew, mixing well to blend.
  • Bring the stew to a boil over medium-high heat; then reduce the heat to low and simmer, stirring, until the broth thickens, 3 to 4 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot.
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Course; Chicken / Stew
Cuisine; Mexican