Chipotle-glazed turkey breast
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
2 canned chipotle peppers with the adobo sauce that clings to them
1 can (28 ounces) diced tomatoes
Juice of 2 limes
1/2 cup roughly chopped cilantro
Salt, to taste
1. In a large skillet, heat the canola oil over high heat. Add the onion and garlic and cook, stirring often, for 8 minutes or until the onion begins to char.
2. Add the chipotle peppers and sauce. Bring to a boil and simmer for 3 minutes. Leave to cool slightly.
3. In a blender, combine the tomato mixture, lime juice, cilantro, and salt. Puree until smooth.
4. Set aside 1/2 cup salsa for turkey gravy, and reserve the rest for chilaquiles.
2 tablespoons canola oil
2 onions, thinly sliced
1 boneless turkey breast (about 4 1/2 pounds)
Salt and black pepper, to taste
2 canned chipotle peppers with 2 tablespoons adobo sauce
3/4 cup light brown sugar
1 1/2 cups chicken or turkey stock
1/2 cup reserved chipotle salsa
1. Set the oven at 350 degrees.
2. In a large roasting pan, heat 1 tablespoon canola oil over medium-high heat. Add onions, and cook, stirring often, for 8 minutes or until they soften and begin to brown.
3. Rub the turkey breast with the remaining 1 tablespoon canola oil, salt, and black pepper. Place turkey on onions. Roast for 40 minutes.
4. In a blender, combine chipotle peppers and sauce, sugar, and 1/2 cup chicken or turkey stock. Blend until smooth.
5. Brush the turkey with 1/3 of the chipotle glaze. Roast for 10 minutes. Glaze again. Repeat every 10 minutes for 40 minutes. Glaze once more. Turn on the broiler. Broil the turkey, watching it carefully, for 5 minutes or until it is dark brown. The internal temperature of the turkey should be 160 degrees. Total roasting time is 1 hour and 45 minutes.
6. Remove the turkey from the pan. Let it rest for 10 minutes. The temperature will rise 5 degrees.
7. Set the roasting pan of onions over medium-high heat. Add the remaining 1 cup chicken or turkey stock. Stir well. Stir in 1/2 cup chipotle salsa. Taste for seasoning, and add more salt and black pepper, if you like.
8. Carve turkey breast into thick slices (reserve 4 for the chilaquiles). Spoon chipotle gravy on top.
Karoline Boehm Goodnick