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.

For the recado  (sauce)

    1/3  cup orange juice
      1  TBS fresh lime juice, plus
      1  tsp fresh lime juice
      3  TBS dried ancho chile powder
1 1/2  TBS minced garlic
      2  tsp  dried oregano
1 1/2  tsp ground cumin
    1/2  tsp black pepper
    1/2  tsp salt, to taste
    1/4  tsp ground cloves
    1/4  tsp ground allspice
      3  cups shredded cooked turkey
3 1/2  cups chicken broth

6 servings



1 hour 45 minutes
15 mins prep

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.


Nutrition Facts

Calculated for 1 serving (0g)
Recipe makes 6 servings

Calories 168
Calories from Fat 46 (27%)
Amount Per Serving %RDA
Total Fat 5.2g 7%
   Saturated Fat 1.5g 7%
   Polyunsat. Fat 1.5g
   Monounsat. Fat 1.3g
Cholesterol 53mg 17%
Sodium 727mg 30%
Potassium 464mg 13%
Total Carbohydrate 5.8g 1%
   Dietary Fiber 1.8g 7%
Protein 24.2g 48%
Vitamin A 1190mcg 23%
Vitamin B6 0.5mg 26%
Vitamin B12 0.4mcg 6%
Vitamin C 11mg 19%
Vitamin E 0mcg 1%
Calcium 55mg 5%
Magnesium 32mg 8%
Iron 2mg 15% ar 10.0.0.1

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