Instrukcje

• 1 - Prepare Chilies and Vegetables:
  Lightly toast guajillo and pasilla chilies on a hot, dry skillet (comal) until just fragrant, but not burnt. Remove from heat and soak in warm water for 10 minutes until softened.
• 2 - Char Aromatics:
  On the same hot skillet, char tomatoes, tomatillos, garlic, onion, and bell pepper until well blistered and a bit blackened, turning as needed for even roasting. Remove from heat and set aside.
• 3 - Blend the Base:
  In a blender, combine softened chilies, charred vegetables, achiote paste, black pepper, allspice (if using), and 1 cup water. Blend into a very smooth, thick paste.
• 4 - Brown the Turkey:
  In a large heavy pot, heat a bit of oil. Brown turkey pieces on all sides for deep flavor. Remove excess fat as needed.
• 5 - Simmer Turkey:
  Add the blended chili paste to the turkey pot. Pour in remaining water (or stock). Add salt. Bring to a boil, reduce heat, and simmer covered for 60 minutes until turkey is tender and the broth is richly colored.
• 6 - Add Herbs and Masa:
  Mix corn masa with a bit of broth to make a smooth slurry. Stir coriander/cilantro, mint, and the masa mixture into soup. Simmer gently for another 10 minutes to lightly thicken and infuse aromatics.
• 7 - Garnish and Serve:
  Check salt and adjust if needed. Serve the soup hot in large bowls—each with an ample piece of turkey, plenty of broth, fresh cilantro, and a lime wedge for squeezing.