Guajolote en Hoja Santa – – Turkey Breast in Hoja Santa Leaves

Maybe your new favorite bean dish:

With the seasoning of hoja santa and epazote, this dish tastes typically South Mexican. Epazote can be replaced with other strong-tasting culinary herbs, such as thyme or possibly savory. Instead of Mexican chiles, dried Hungarian cherry peppers would be equally suitable.

Soak chipotles and pasillas in a little warm water and crush them with the soaking water after 10 minutes. In the meantime, heat oil or lard and sauté onion until translucent. Add the garlic and roast until the onion pieces turn a light yellow color. Add the chili puree and continue stir-frying for a minute, then extinguish with the tomatoes. Salt, add the epazote and simmer gently for 20 minutes with the lid closed, then perhaps season again with salt. The sauce should be relatively salty.

Cut the turkey breast into thumb-thick strips, no more than 25 cm long. Brush each strip with the juice of one lemon and wrap it in a Hoja Santa leaf. Pour a little tomato sauce into a glass pot or a gratin dish, then place the meat pieces in layers, spreading a little sauce between each layer. At the end pour the remaining sauce over it. All the meat pieces should be in the liquid. Bake in a heated oven at 150 °C for half an hour until the meat is cooked.

It goes well with both long grain rice a

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