- 1/4 turkey (hind quarter, breast "roast")
- 4 cups chicken stock
- 1 head of garlic
- 1/2 pound of tomatoes
- 1 onions
- 1 large tomatillo
- 1 onion
- 1 fresh sweet red pepper
- 1 dried chile guajilla
- 1 dried chile pasilla
- half to 1 tbsp chopped chipotle peppers in adobo sauce
- 1/4 cup water
- 1/2 tbsp achiote
- 3 corn tortillas
- 1 bunch fresh cilantro
- 1 bunch fresh mint
> place the turkey and the whole garlic head in the chicken stock; salt to taste.
> in a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft; once fully cooked, puree in blender; partial vegetable chunks also work
> once the turkey is cooked, add the vegetable mix to the stew
> place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot with adobo chipotle
> to thicken the soup, tear up corn tortillas into small pieces and add to soup pot; stir well
> bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened
> add cilantro and mint and season with salt to taste.
Served with rice on the side to be added to the bowl. Garnish with lime wedges and avocado slices.
- add corn (fresh or frozen) for the last 10 minutes of cooking
For a full menu of what was served at the Guatemalan lunch, go here.