Ingredients

3 tablespoons achiote paste, divided

3 tablespoons vegetable oil, divided

1 tablespoon water

1 4 1/2-to 5-pound whole turkey breast

1/4 cup (scant) loosely packed stemmed dried chiles de árbol 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

Turkey Is Native To Mexico; It Was A Staple In The Mayan Diet. I First Sampled Pavo En Sac Kol At Los Almendros In Mérida. This Recipe Was...

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