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Guajolote en Salsa Roja (Turkey in Red Chili-Tomato Sauce)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Turkey thighs or drumsticks, skin on — 2 kg (2.6 lb)
  • Dried ancho chilies, stemmed and seeded — 4
  • Dried guajillo chilies, stemmed and seeded — 2
  • Medium tomatoes — 4
  • Small white onion, quartered — 1
  • Garlic (regional addition, optional) — 2 cloves
  • Ground cumin (regional addition, optional) — 1/2 tsp
  • Fine salt — 1 tsp
  • Water or turkey stock — 500 ml (2 cups)
  • Lard or vegetable oil — 1 tbsp

Method

  1. Toast the ancho and guajillo chilies briefly in a dry frying pan over medium heat for about 1 minute per side, until fragrant, then soak in hot water for 15-20 minutes until softened.
  2. Meanwhile, char the tomatoes and onion quarters on the dry comal or in the frying pan for 8-10 minutes, turning occasionally, until softened and lightly blackened in spots.
  3. Blend the softened chilies, charred tomatoes and onion, garlic if using, cumin if using, and salt with
  4. 250 ml (1 cup) of the water until smooth.
  5. Strain the mixture through a fine sieve into a bowl, pressing to extract as much sauce as possible.
  6. Heat the lard in a large heavy pot over medium-high heat and brown the turkey pieces on all sides, about 8 minutes total.
  7. Pour the strained sauce over the turkey, add the remaining water or stock, and bring to a simmer.
  8. Cover and reduce the heat to low, and cook for 1 hour to 1 hour 15 minutes, turning the turkey occasionally, until very tender and the sauce has thickened.
  9. Serve hot with warm tortillas and beans.

Introduction: Turkey pieces simmered slowly in a rich red sauce of dried chilies and tomato, this substantial main dish showcased the bird the Mexica specifically bred and prized for feast-day cooking.

Cultural Background: The domesticated turkey was raised across the Mexica empire and reserved for significant meals, since its meat was more valued than the smaller, wild birds and animals available through hunting. Simmering turkey in a chili and tomato sauce thickened naturally by the reduction of the sauce itself was a well-established cooking method that would later evolve into the region’s famous mole traditions.

Tips: Charring the tomatoes and onion before blending adds a deep, smoky sweetness that is characteristic of many Mexica-derived chili sauces. If the sauce becomes too thick during cooking, thin with a little extra water or stock; if too thin, uncover for the final 15 minutes to reduce further.

Variations: Chicken can be substituted for turkey, particularly if turkey pieces are difficult to source, though turkey remains the historically authentic choice. A small handful of toasted, ground pumpkin seeds can be stirred into the sauce for extra body and nuttiness.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Reheating: Reheat in a covered saucepan over medium-low heat, stirring occasionally, until piping hot throughout.

Nutrition: Per serving (approx.): 420 kcal, 36 g protein, 16 g carbohydrate, 24 g fat, 4 g fibre, 580 mg sodium.

FAQs:

Q: Can I make this dish less spicy?

A: Yes, reduce the number of chilies or use milder varieties such as ancho alone, without the guajillo, for a gentler heat.

Q: What cut of turkey works best?

A: Bone-in thighs or drumsticks hold up well to the long simmer and stay moist, whereas breast meat can dry out over the extended cooking time.

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