1. Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened. Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over. 2. Remove from the heat and let cool for 15 minutes or until cool enough to handle. 3. Seperate the cloves from the head of garlic and peel, reserve for later. 4. Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on. Coarsely chop them. 5. Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt. Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender. Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge. 6. The next day, remove meat, and discard excess marinade. 7. Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste. 8. It is imperative that you do not burn the paste, as it will become bitter. 9. Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped. 10. Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300°F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork. About 1 1/2 hours, depending on skillet, and oven. 11. Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side! ---------------------------------------------------------------------------
Nutrition
Ingredients
