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4 lbs. boneless
turkey breast Marinade 2/3 cup lime
juice 2 Tablespoons
chili powder 3 Tablespoons
hot pepper sauce Sauce 1 1/2 oz
margarine or butter 1 cup chopped
onion 1 ounce brown
sugar 1 ½
Tablespoon garlic, minced 12 to 14 ounce
can diced tomato in juice 1/2 cup diced
roasted green chile peppers 1 ounce
unsweetened cocoa powder 1 ounce chili
powder ½
teaspoon salt as needed sour
cream Directions 1. Rinse turkey; pat dry. Place the turkey in a plastic bag. For marinade,
in a small bowl stir together the lime juice, the chili powder, and the hot
pepper sauce. Pour over turkey. Close bag. Marinate overnight in the
refrigerator, turning bag occasionally. 2. Meanwhile, for the mole sauce, heat margarine or butter over medium-high
heat until melted. Cook and stir the onion, sugar, and garlic in hot
margarine or butter until onion is tender. Stir in the undrained tomatoes,
chile peppers, cocoa powder, the remaining chili powder, and the salt. Bring
to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat;
set aside. 3. Drain the turkey, discarding the marinade. Grill turkey on the
lightly greased rack of an uncovered grill directly over medium coals for 8
to 10 minutes or until turkey is tender and no longer pink, turning once.
Serve with mole sauce and, if desired, sour cream. |
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