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Chilmole ( Dark & Spicy Turkey)

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“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.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the shredded turkey in the broth.
  2. Combine the recado ingredients thoroughly and add to the turkey-broth mixture.
  3. 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.
  4. Serve in hot corn tortillas, garnished with hard-cooked eggs if you like (to be traditional); this makes a fantastic burrito/enchilada/taco filling.

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