El Amanecer Restaurant

The International PuPusa Day November 18 2007

Lord King Pakal Ruler of the Maya City of Palenque
Wife of Lord King Pakal Ruler of the Maya City of Palenque

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Mexican Turkey in Green Sauce Christmas recipes

This Recipe is more than 500 years Old and Originaly Made With Turkey

See our page Culinary History

Green Tomaillo Sauce History

serpiente (4K)

Ingredients

8 pieces of cooked or fried turkey (any part of turkey )

1lt of Green Tomatillo Sauce (salsa)

( Small Secret: Buy Ready Made at any Latin store )

which will make about 2 Lts. if you add the Turkey stock.

4 cups of turkey stock

1 bunch of curiander

2 Big onions

3 Jalapenos Peppers

toasted sesame seeds

lettuce leaves

garnishings

I N S T R U C T I O N S

fry cooked turkey pieces until slightly golden brown

If Using a commercial turkey fryer or pan, and following manufacturer's instructions, heat oil to 375F.

Make sure the fryer or pan is:

positioned well away from any children, teenagers, pets or flammable structures.

Make sure the pot or pan is only partly filled to allow for the level of the oil to increase when the turkey is added.

You should also leave room to allow for the bubbling of the oil when the turkey is first added.

You may judge the level of oil necessary by placing the raw turkey in the empty pot or pan and covering

it with an inch or two of water then marking the level before removing the turkey and discarding the water.

Very IMPORTANT discarding the water from pot or pan.

Gradually immerse the whole turkey into the hot oil a little bit at a time,

giving the oil a chance to calm down before immersing more of the bird.

It's a good idea to wear heavy gloves and a long sleeve shirt for protection from the inevitable spattering of the oil.

Make sure to follow the manufacturer's instructions.

DO NOT LEAVE THE TURKEY OR THE HOT OIL UNATTENDED.

Fry turkey for 3 minutes per pound.

Remove from oil and let stand for 15 minutes before slicing.

After removing dry husks from tomatillos, rinse them well under warm water

to remove some of the stickiness.

Boil the Tomatillos with water

Cut jalapenos into pieces.

Add garlic, curiander and chop to a coarse puree using the pulse button of the food processor.

ad to the green tomatillos pot and boil again.

Place mixture in a big pot add turkey pieces

to the Green Tomaillo sauce and boil again until turkey is cooked.

place the turkey on a plate

Reduce Green Tomatillo sauce utill thick (not too much Thick

Then spoon over Turkey Pieces

Garnish with toasted sesame seeds, Shredded lettuce or if you will like Sour cream and feta cheese

Decorate with red ripe pomegranate seeds or Grape-tomato open like a flower.

Serve with Red Mexican Rice or Potatoes or Beans all flavors blend excellent.

You can add to your table Sliced French Baguette and it Blends very well.

or worm Tortillas ( But No Chips Please )

The Good presentation is important try to Garnish it with Red vegetables, White cheese and Green Vegetables.

Small Secret.

The Green Tomatillo is hard to do, include Many ingredients which must be in the perfect amount

to balance well so You can buy ready at every Latin Grocery store

The name is Green Tomatillo Salsa , or simply Mole verde (Green Mole)

preferable DONA Maria.

You can find all you need to cook Latin Recipes at:

La Tienda

12 # 725 Notre Dame Dr.

London On.

Latino Market

470 Dundas street East

tel: 519 645 4834

London On.

HernandezVariety.

267 Thompson rd

Tel : 519 686 673

London On.

Courtesy of

El Amanecer Restaurant

The chefs.

for Turkey Basics: Safe Cooking visit http://southernfood.about.com/library/info/bltrkeya.htm

All major credit cards accepted.

Plenty of free parking available.

Reservations are suggested.

Go to Stop Spam Here Website

Web Design:The Chef of El Amanecer Restaurant.