Ingredients with Measurements:
- 2 lbs turkey breast, cut into small pieces
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 dried ancho chiles, stemmed and seeded
- 2 cups chicken broth
- 1 onion, chopped
- 2 tbsp vegetable oil
- 2 bay leaves
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Parchment paper
- Kitchen twine
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine orange juice, lime juice, olive oil, white vinegar, garlic, oregano, cumin, salt, and black pepper. Add turkey pieces and toss to coat. Let marinate for at least 30 minutes.
3. Meanwhile, place ancho chiles in a bowl and cover with hot water. Let soak for 20 minutes.
4. Drain chiles and transfer to a blender or food processor. Add chicken broth and blend until smooth.
5. In a large skillet, heat vegetable oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
6. Add ancho chile sauce and bay leaves to the skillet. Bring to a simmer and cook for 10 minutes.
7. Cut parchment paper into 8-10 squares, each about 12 inches long. Place a turkey piece in the center of each square and spoon some ancho chile sauce over it. Fold the parchment paper over the turkey to create a packet and tie with kitchen twine.
8. Place the packets on a baking sheet and bake for 30-35 minutes, or until turkey is cooked through.
9. Remove from oven and carefully open the packets. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 12g
Protein: 33g
Sodium: 630mg
Sugar: 5g
Substitutions for ingredients:
- Chicken breast can be used instead of turkey breast.
- Lemon juice can be used instead of lime juice.
- Red wine vinegar can be used instead of white vinegar.
- Fresh oregano can be used instead of dried oregano.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add diced potatoes or sweet potatoes to the mixiote packets for a heartier meal.
- Use different types of chiles, such as guajillo or pasilla, for a different flavor profile.
- Serve with rice or tortillas for a complete meal.
Tips and tricks:
- Make sure to tie the parchment paper packets tightly to prevent any sauce from leaking out.
- If the ancho chile sauce is too spicy, add a bit of honey or sugar to balance out the heat.
- Make extra ancho chile sauce and freeze for later use.
Storage instructions:
Leftover turkey mixiote can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the mixiote packets on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the turkey mixiote on a platter with fresh cilantro and lime wedges for garnish.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with rice, tortillas, or a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the ancho chile sauce is too thick, add more chicken broth to thin it out.
- If the turkey is not cooked through after 35 minutes, continue baking until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling raw turkey.
- Use a meat thermometer to ensure that the turkey is cooked to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mixiote is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with meat, such as lamb or chicken, that is marinated in a spicy sauce and then wrapped in parchment paper and cooked until tender.
Flavor profiles:
This turkey mixiote has a bold and spicy flavor from the ancho chile sauce, which is balanced out by the sweetness of the orange juice and the tanginess of the lime juice.
Serving suggestions:
Serve the turkey mixiote with rice, tortillas, or a side salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican