Prep 15 mins
Cook 1 hr 30 mins
This is a popular dish in the Yucatan region of Mexico, especially at Thanksgiving when there's a lot of leftover turkey. Sometimes chorizo is added, too, and it's normally garnished with hard-cooked eggs. It's excellent wrapped up in warm corn tortillas and it's one of those dishes you'll just nosh on, cold from the fridge.
For the recado
- 1⁄3 cup orange juice
- 1 tablespoon fresh lime juice, plus
- 1 teaspoon fresh lime juice
- 3 tablespoons dried ancho chile powder
- 1 1⁄2 tablespoons minced garlic
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 3 cups shredded cooked turkey
- 3 1⁄2 cups chicken broth
- Heat the shredded turkey in the broth.
- Combine the recado ingredients thoroughly and add to the turkey-broth mixture.
- Simmer, covered, over medium-low heat until some of the liquid evaporates (but not all); I like to let it cook for about an hour at least so the flavors really blend.
- Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling.