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Turkey Tenderloin in Green Pipián
Prep 30min
Total60min
Ingredients16
Servings8
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.
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Ingredients
2turkey tenderloins
1/2onion
2cloves of garlic
1bay leaf
1teaspoon powdered oregano
1tablespoon salt or chicken bouillon powder
4cups chicken broth
For pipián sauce:
10green tomatillos roasted
3Serrano peppers, roasted
1tablespoon corn oil
1cup pumpkin seeds
2cloves of garlic
1teaspoon black pepper
1tablespoon chicken bouillon powder
1hoja santa leaf (Mexican pepper leaf)
1sprig epazote (wormseed)
Directions
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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.
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If you can't find hoja santa or epazote, it's ok. The pipian will still be delicious.
The leftover turkey broth can be used in a vegetable soup.
This green pipián recipe is also great on left over turkey.
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No nutrition information available for this recipe
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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.
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