Mexican-Style Turkey

photo by justcallmetoni

- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 garlic cloves
- 4 turkey breast
- 2 tablespoons malt vinegar
- 1 teaspoon caster sugar
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 onions
- 2 teaspoons chili powder
- 1⁄2 teaspoon ground cinnamon
- 15 g chocolate, high-quality plain
- 1 chicken stock cube
- 3 tablespoons tomato puree
- sesame seeds, to garnish
- coriander, chopped, to garnish
directions
- Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
- Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices.
- Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
- Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
- Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas.
- Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.
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Reviews
-
Since a whole turkey breast seemed impractical, I made this dish using chicken cutlets. After searching high and low, I gave up on using malt vinegar and replaced it with one part balsamic vinegar to two parts white vinegar. I really liked the resulting sauce, a little smoky, a little spicy and a little sweet all at once. I did notice that with the stated cooking time it was a little bitter so I addes an additional tablespoon or so of water and let it simmer an additional 8 minutes. I think this would be terrific with a little orange zest and will certainly try that next time.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!