Recipe by TJW
The marinade for this stew uses roasted peanuts, charred onions, peppers, and other ingredients to lend it a unique taste, which is out of this world! It can be very spicy or mild, depending on the peppers you use for it. I rarely have leftovers when I make this.
- 2 lbs of cubed turkey
- 2 ounces unsalted dry roasted peanuts
- 3 large onions
- 6 fresh cayenne peppers (i.e. numex barker, jalapenos, serranos, de arbol, etc.) or 6 any fresh hot pepper (i.e. numex barker, jalapenos, serranos, de arbol, etc.)
- 1 head garlic
- 1⁄2 cup loosely packed cilantro
- 1 lime, juice of
- 1 tablespoon cumin
- 1 tablespoon dried ancho chile powder
- 1 teaspoon nutmeg
- 1⁄8 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups chicken broth, enough to cover meat
Directions See How It's Made
- Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
- Remove from the heat and let cool for 15 minutes or until cool enough to handle.
- Seperate the cloves from the head of garlic and peel, reserve for later.
- Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them.
- Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
- The next day, remove meat, and discard excess marinade.
- Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste.
- It is imperative that you do not burn the paste, as it will become bitter.
- Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
- Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven.
- Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!