Mexican-Style Turkey

Total Time
30mins
Prep
10 mins
Cook
20 mins

Turkey breasts, caster sugar, chilli powder, chocolate and coriander: just some of the ingredients that are brought together in this recipe. Perhaps not surprisingly, I couldn't find another quite like it on Zaar! This is another recipe from the International Masters '1001 recipes for pan or wok' recipe cards, posted for the 2005 Zaar World Tour. The word chocolate comes from the Aztec word 'xocolati'. The Aztecs often used cocoa beans to make unsweetened drinks. See notes below about the sort of chocolate most suitable for this recipe. 15g = 1/2 ounce. The preparation and cooking times do not include the 2 hours chilling and marinating time.

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Ingredients

Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Most Helpful

4 5

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.