Chilmole ( Dark & Spicy Turkey)

Name: Chilmole ( Dark & Spicy Turkey)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1/3 cup orange juice; 1 tablespoon fresh lime juice, plus; 1 teaspoon fresh lime juice; 3 tablespoons dried ancho chile powder; 1 1/2 tablespoons minced garlic; 2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon salt, to taste; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 3 cups shredded cooked turkey; 3 1/2 cups chicken broth

Submitted by EdsGirlAngie

"This is a popular dish in the Yucatan region of Mexico, especially at Thanksgiving when there's a lot of leftover turkey. Sometimes chorizo is added, too, and it's normally garnished with hard-cooked eggs. It's excellent wrapped up in warm corn tortillas and it's one of those dishes you'll just nosh on, cold from the fridge."

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Ready In:: 1hr 45mins
Ingredients:: 13
Serves:: 6

ingredients

For the recado
¹⁄₃ cup orange juice
1 tablespoon fresh lime juice, plus
1 teaspoon fresh lime juice
3 tablespoons dried ancho chile powder
1 ¹⁄₂ tablespoons minced garlic
2 teaspoons dried oregano
1 ¹⁄₂ teaspoons ground cumin
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon salt, to taste
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon ground allspice
3 cups shredded cooked turkey
3 ¹⁄₂ cups chicken broth

directions

Heat the shredded turkey in the broth.
Combine the recado ingredients thoroughly and add to the turkey-broth mixture.
Simmer, covered, over medium-low heat until some of the liquid evaporates (but not all); I like to let it cook for about an hour at least so the flavors really blend.
Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling.