Ingredients
- 1.5 kg turkey, cut into pieces
- 4 tomatoes
- 3 tomatillos (miltomate)
- 1 onion
- 3 garlic cloves
- 2 guajillo peppers
- 1 dried cobanero pepper
- 1 tablespoon achiote
- 1 sprig cilantro
- 2 mint leaves
- 1 sprig samat or culantro
- Salt to taste
- 1.5 liters water
Step-by-step
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- Cook the turkey with 1.5 liters water and salt 30 min/Varoma/reverse/spoon speed. Set aside the meat and broth.
- Without washing the mixing bowl, char the tomatoes, tomatillos, onion, garlic and peppers 8 min/Varoma/speed 1.
- Add the achiote and 400 g broth. Blend 1 min, gradually increasing speed 5-9, until you get a smooth red sauce.
- Pour in the rest of the broth, the turkey meat, cilantro, mint and samat. Set 30 min/100°C/reverse/spoon speed.
- Adjust the salt and serve with white rice and masa tamalitos.
Tips
- Cobanero pepper gives it the smoky heat typical of Cobán.
- Traditionally served with white tamalitos.
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