Nopales or nopalitos are the leaves or pads of the opuntia or prickly pear cactus and are very popular throughout Mexico. They have a tart taste with a texture rather like string beans and are used in stews, soups, salads, and with eggs.
Sopa de Lima (Lime Soup with Tortilla Strips and Chile)
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula. Chicken is commonly used but you can substitute leftover turkey in this delicate soup.
Ceia de Natal (Brazilian Christmas Turkey)
The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverage.
Mole Poblano Enchiladas
Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare—in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.
Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce)
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.