Chilmole ( Dark & Spicy Turkey)

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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

Directions

1. Heat the shredded turkey in the broth.
2. Combine the recado ingredients thoroughly and add to the turkey-broth mixture.
3. 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.
4. Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling.