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Smoked
Turkey Basted With Cascabel Paste Oil
Recipe by Tera Sol Foods. Use the slightly nutty flavor cascabel chiles
for this delicious and simple turkey recipe.
photo by:gourmetsleuth.com.
cascabel chiles
I N
G R E D I E N T S
3 tablespoons Terra Sol
Cascabel Paste (or see recipe)
4 cloves garlic, chopped
2 teaspoon dried oregano
1/2 cup vegetable oil
Salt and freshly ground black pepper
1 10-pound turkey
I N
S T R U C T I O N S
Heat the
oil and saute the garlic until softened. Remove from the heat and add
the oregano, salt, paste and pepper.
Split the turkey in half by cutting in through the breast and backbone.
Brush the chile oil over the turkey and marinate for a couple of hours
at room temperature.
Place the turkey sections, breast side up, on a grill in a smoker and
smoke with indirect heat over an aromatic wood such as pecan, apple, or
hickory. Baste the turkey with the oil every half hour until the turkey
sections are done, approximately 4 hours.
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Cascabel Paste
30 cascabel chiles, stemmed
1 1/3 cups cider vinegar
2 tablespoons mined onion
1 tablespoon minced garlic
For a milder purée, rub chiles between your palms to remove most of the
seeds. Toast chiles on a cast iron or steel comal
until hot and aromatic (don't allow to burn). Chop chiles coarsely with a knife or in a food processor. Put them in
a bowl and pour the vinegar over. Cover and refrigerate overnight.
Add onion and garlic to the chiles and either cover the bowl with plastic
and microwave on HIGH for 1 minute, or put them in a saucepan over
medium-high heat, cover, and simmer for 3 minutes.
Let cool slightly, then purée in a blender until very smooth. Let cool.
Store in an airtight container for up to 1 month.
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