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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over. | 2. Remove from the heat and let cool for 15 minutes or until cool enough to handle. | 3. Seperate the cloves from the head of garlic and peel, reserve for later. | 4. Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them. | 5. Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge. | 6. The next day, remove meat, and discard excess marinade. | 7. Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste. | 8. It is imperative that you do not burn the paste, as it will become bitter. | 9. Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped. | 10. Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven. | 11. Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey	2		cubed	1296.5363	1.1787	196.2031	51.1361
peanut	2	ounces	unsalted roasted	321.48900000000003	9.1457	14.6286	27.9191
onion	3			180.0	42.03	4.95	0.45
cayenne pepper	6	any		-	-	-	-
garlic	1			4.47	0.9918	0.1908	0.015
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
lime	1			-	-	-	-
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
ancho chile powder	1	tablespoon	dried	-	-	-	-
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
cinnamon	1/8	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
chicken broth	3	cups		234.36	5.67	33.4152	7.8624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.