Ingredients
- 3 tablespoons achiote paste, divided
- 3 tablespoons vegetable oil, divided
- 1 tablespoon water
- 1 4 1/2-to5-pound whole turkey breast
- (scant) loosely packed stemmed dried chiles de àrbol or chiles japones (about 12 to 16 chiles)
- 3 cups low-salt chicken broth, divided
- 3 garlic cloves, peeled
- 1 1/2 pounds tomatoes
- 1 medium onion, quartered through core end
- 8 mint leaves, coarsely chopped, plus sprigs for garnish
- 3 tablespoons masa (corn tortilla mix)
- Coarse kosher salt
Description
Dried Chiles Spice Up This Mexican Turkey Dish Inspired By Rick Bayless.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter