Fry each individually until golden brown, turning occasionally. Working with one at a time, and on floured surface, roll each into paper-thin round using a rolling pin and constantly rotating. Heat enough vegetable oil in skillet to come ½-inch up of the sides of the pan to 350☏. I use a scale, and each is about 1 ounce, but you can eyeball.Ĭoat each ball lightly with oil again and cover with plastic wrap. Place in medium bowl, cover tightly with plastic wrap and let stand at room temperature (not to cold) for 30 minutes.ĭivide into 14 to 15 balls, each about a tablespoon of dough. Place a little oil on fingertips and coat all of surface of dough with a little oil. Turn dough out onto a lightly floured surface and knead until smooth and shiny, about 5 minutes. Add warm water, a couple of tablespoons at a time, until dough comes together but is not too sticky. Using fingertips, mix until coarse crumbs form.

Make a well in the center and add egg, butter and vanilla. Whisk in 1 tablespoon of sugar, baking powder and salt. Recipe Courtesy of Chef Marcela Valladolid, Food Network. Boil over high heat until slightly thickened, about 10 minutes. Add the remaining chile puree to the saucepan and stir until well combined. Spoon the fat from the top of the liquid and discard. Strain the pan juices into a large, heavy saucepan and discard any solids. Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce. Cover the turkey loosely with foil if it begins to brown. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings. Reduce the oven temperature to 350 degrees F. Season the turkey generously with salt and pepper.Īdd 1 cup broth to the roasting pan and roast for 45 minutes. Rub about 1 cup of the chile puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin. Transfer the chile puree to a medium saucepan. Add the apricot preserves, oregano, and garlic and process until smooth. Transfer the chiles with their liquid to a blender. Tie the legs together with kitchen twine. Tuck the wing tips under the turkey body. Place the turkey on a rack set in a large roasting pan. If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts. Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey. Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl.

Let the chiles stand for 5 to 10 minutes to soften. Bring to a boil, and then turn off the heat. Place the chiles and 2 cups of chicken broth in medium saucepan.

Recetas mexicanas autenticas