Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint
Photo by Tom Schierlitz

Ingredients

  • 3 tablespoons masa (corn tortilla mix)
  • 3 cups low-salt chicken broth
  • 1 tablespoon water
  • ¼ cup dried chiles de rbol or chiles japones
  • 3 tablespoons vegetable oil
  • 3 tablespoons achiote paste
  • Coarse kosher salt
  • + 6 more ingredients
    • mint sprigs
    • 1 medium onion
    • 1 ½ pounds tomatoes
    • 8 mint leaves
    • 3 garlic cloves
    • 1 4 1/2-to 5-pound whole turkey breast

Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl. Place turkey in 13x9x2-inch dish. Rub achiote mixture all over turkey. Cover and chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Place chiles in small bowl. Add enough hot water...

View full recipe at Epicurious

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