Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint


  • 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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