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Turkey Tenderloin in Green Pipián

  • Prep 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 8

Ingredients

2
turkey tenderloins
1/2
onion
2
cloves of garlic
1
bay leaf
1
teaspoon powdered oregano
1
tablespoon salt or chicken bouillon powder
4
cups chicken broth

For pipián sauce:

10
green tomatillos roasted
3
Serrano peppers, roasted
1
tablespoon corn oil
1
cup pumpkin seeds
2
cloves of garlic
1
teaspoon black pepper
1
tablespoon chicken bouillon powder
1
hoja santa leaf (Mexican pepper leaf)
1
sprig epazote (wormseed)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you can't find hoja santa or epazote, it's ok. The pipian will still be delicious.

Thanksgiving Day is the day we eat turkey more than anything else, this is why I want to share a dif-ferent way to prepare the Thanksgiving turkey. In my Mexican culture, we like to use sauces and moles to prepare white and red meats and, because certain seeds and pumpkins are in season, we’ll be using them today. My family loves boneless turkey breast recipes and this version uses green pipián sauce with seeds. It's a unique and delicious combination. The recipe I’m sharing with you today is a simpler version of the original, but its just as delicious. I invite you to give this recipe a try for you holiday celebrations.

The leftover turkey broth can be used in a vegetable soup.

This green pipián recipe is also great on left over turkey.

Directions

  • 1 Place the tenderloins in a deep pot, add the ingredients and cook at low heat for 30-40 minutes with the lid on.
  • 2 To prepare the pipián, roast the tomatoes with the peppers in a separate pot or pan.
  • 3 Add the oil to a separate pan and fry the seeds with the garlic for a few minutes or until they've browned.
  • 4 Place the seed and garlic in the blender with the tomatoes and peppers. Add a bit of turkey broth, but not too much because the pipián should be thick like mole.
  • 5 Season with black pepper, powder chicken broth, hoja santa and epazote, let sit and cook for 15 minutes at low heat. Stir to prevent from sticking.
  • 6 To serve cut the tenderloin into slices, cover in green pipián and sprinkle with toasted seeds. This dish can be served with white rice and black beans.

Thanksgiving Day is the day we eat turkey more than anything else, this is why I want to share a dif-ferent way to prepare the Thanksgiving turkey. In my Mexican culture, we like to use sauces and moles to prepare white and red meats and, because certain seeds and pumpkins are in season, we’ll be using them today. My family loves boneless turkey breast recipes and this version uses green pipián sauce with seeds. It's a unique and delicious combination. The recipe I’m sharing with you today is a simpler version of the original, but its just as delicious. I invite you to give this recipe a try for you holiday celebrations.

Rate and Comment

Adriana Martin Adriana Martin
September 28, 2015

Thanksgiving Day is the day we eat turkey more than anything else, this is why I want to share a dif-ferent way to prepare the Thanksgiving turkey. In my Mexican culture, we like to use sauces and moles to prepare white and red meats and, because certain seeds and pumpkins are in season, we’ll be using them today. My family loves boneless turkey breast recipes and this version uses green pipián sauce with seeds. It's a unique and delicious combination. The recipe I’m sharing with you today is a simpler version of the original, but its just as delicious. I invite you to give this recipe a try for you holiday celebrations.