Pavo Con Adobo De Chiles Anchos Recipes

ADOBO MARINATED TURKEY (PAVO ADOBADO)

Steps:

• Remove the stems and seeds from the dried chiles and transfer them to a saucepan. Cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 10 minutes. Peel the garlic and add to a separate saucepan. Drizzle garlic with a little oil and heat to medium low. Saute garlic for 6-8 minutes and set aside.
• While peppers are cooling, gather your ingredients. In the blender, add the achiote, juice, cider vinegar, oil, oregano, cumin and pepper. Using a slotted spoon, add the chiles in water and the garlic. Season to taste with salt. Blend on high until smooth. If sauce is too thick, add a little more juice or water. Strain through a wire mesh strainer into a bowl, set aside.
• Wash off turkey with cool water and pat dry. Clean out the inside of turkey. Season the inside with salt and pepper. Add the lemon, onion, half of butter and fresh herbs. Use cooking twine to tie the legs together if you like.
• Carefully, place the turkey on rack inside of roasting pan. Pull the skin up in the breast area and spread the remaining butter directly onto turkey. Put the skin back in place. Pour the adobo all over, using your hands to make sure it is coated evenly all over the surface of turkey. Cover with plastic wrap and marinate overnight.
• When ready to cook, remove the turkey from refrigerator at least one hour before. Add 4 cups of water to the bottom of the pan. Remove the plastic wrap from turkey and discard. Cover the turkey tightly with heavy foil paper. Transfer to oven and roast in a 350 degree preheated oven for 1 hour and 20 minutes.
• Remove the foil paper and continue roasting, basting as desired, until the internal temperature of breast reads 158-160. Inner part of thigh should be at least 175 degrees. Remove from the oven and tent loosely with foil. Let sit for 25 to 30 minutes before slicing. When ready, slice turkey. Pour the strained(warm) pan juices over the meat. Or save pan juices for gravy.
• All ovens will vary as far as the cooking times. If your turkey has a built in thermometer, start watching for it to pop up after 1 hour and 30 minutes. Keep your meat thermometer handy!

ADOBO DE CHILES PARA EL PAVO

Steps:

• Coloca los chiles en un recipiente pequeño. Cúbrelos completamente con agua caliente; déjalos reposar durante 20 min. o hasta que se ablanden. Pon los chiles y 1/2 taza del agua de remojo en la licuadora; licúalos hasta obtener una consistencia homogénea.
• Calienta el aderezo en una sartén pequeña, a fuego medio. Agrega las cebollas; cocina y revuelve durante 3 min. Incorpora la salsa de chiles y la pimienta; mantén un hervor suave a fuego medio-bajo durante 20 min., revolviendo de vez en cuando. Déjalo enfriar.
• Esparce 2 cdas. de la salsa por el interior de la cavidad del pavo y otras 2 cdas. sobre la carne, debajo de la piel. Cierra la abertura del pescuezo, sujetando la piel con palillos de dientes. Frota toda la piel del pavo con el resto de la salsa. Cocina según las instrucciones, barnizando el pavo con el juego que suelte de vez en cuando.