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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.”
1hr 45mins

Ingredients Nutrition


  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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