Recipes from Peru, Brazil and South America :: South American Salsas, Sauces, and Condiments

1 (8 to 10 pound) turkey, cut up
2 med. onions, chopped
3 cloves garlic, minced
1/4 c. butter or butter-replacement
4 (6-in.) tortillas, torn into pieces and dried*
4 square or rectangles unsweetened chocolate, chopped
1/3 c. slivered almonds
1/3 c. peanuts
1/3 c. shelled pumpkin seeds or sunflower nuts
1/4 c. toasted sesame seed
1/2 to 3/4 c. chili powder
2 to 3 Tbsp. sugar
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. aniseed
1 (2-in.) stick cinnamon, broken

Heat turkey and enough salted water to cover to boiling; reduce heat. Cover and simmer until thickest pieces are done, about 1 1/2 hours. Drain; reserve 4 c. broth. Place turkey in 2 ungreased baking dishes.

Cook and stir onions and garlic in butter until onions are tender. Place 1 c. of the reserved broth, tortilla pieces and onion mixture in blender container. Cover and blend on high speed until smooth. Pour into large bowl. Place 1 1/2 (one and one-half) c. of the turkey broth, chocolate, almonds, peanuts, pumpkin and sesame seeds in blender container. Cover and blend until smooth. Add to onion mixture in bowl.

Place remaining 1 1/2 (one and one-half) c. turkey broth, chili powder, sugar, cumin, salt, aniseed and cinnamon in blender container. Cover and blend until smooth. Add to onion mixture in bowl. Mix all ingredients thoroughly. The mixture will be the consistency of chocolate sauce. Pour sauce over turkey. Bake, uncovered or without a lid, at 300 degrees fahrenheit until hot, 30 to 40 mins.

Yields 10 servings.

* To dry tortillas, let pieces stand at room temperature until dry and brittle, 1 to 2 hours.