This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
Here’s a double Mexican influence—turkeys as well as chiles are native to the Americas. This recipe will work with a breast as well as the legs. If using a whole turkey or breast, increase the amount of the marinade and inject the marinade in the bird as well as baste it when it’s smoking. Use any Mexican chiles such as ancho, pasilla, cascabel, or guajillo. Serve with avocado slices, beans, and grilled corn on the cob along with corn tortillas.
You can read Mark Masker’s article on smoking turkey on the Burn! Blog here.
Orange Chile Oil Marinade:
6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above
1/4 cup chopped onions
½ cup vegetable oil
2 cloves garlic, minced
1 teaspoon cumin seeds
1 cup orange juice
1 tablespoon lime juice
2 teaspoons achiote paste (available in Hispanic markets)
1 teaspoon dried oregano, Mexican preferred
Pinch ground cloves
Salt and freshly ground black pepper
4 turkey legs
In a pan, saute the chiles and onion in the oil until softened. Add the garlic and cumin and continue to sauté for an additional minute. Remove from the heat.
Combine the chile mixture along with the oil, orange juice, lime juice, achiote paste, oregano, cloves, salt and pepper in a food processor or blender and puree until a smooth sauce.
Make slits in the turkey to allow the chile oil marinade to penetrate. Place the turkey and marinade in a large plastic bag and marinate overnight.
Prepare the smoker using hickory or pecan wood and smoke the legs in 200 degree smoke for 3 to 3 ½ hours or until the turkey is done to an internal temperature of 160 degrees F. If you wish to continue marinating, simmer the marinade in a pan for 20 minutes and brush it over the legs occasionally. When done, remove the turkey from the smoker and brush with the marinade.
To serve, slice the smoked turkey off the legs and serve with the sauce of your choice.
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.