½ pound tomatillos, husked
½ pound poblano chilies
¼ pound jalapeÃ±o chilies
1 bunch scallions, rinsed and roots removed
2 cups turkey stock
1 cup pumpkin seeds, toasted
1 bunch epazote
1 bunch culantro
¼ cup turkey fat
3 pounds turkey (dark meat)
½ pound nopales, spines removed and cut into pieces
¼ cup Guaje Seeds
Preheat oven to 450Â°F.
On a baking sheet, roast tomatillos, chilies, and scallions. Remove scallions and tomatillos once they are cooked enough, 15 minutes. Continue to roast the chilies until their skins are puffed and black, about 15 minutes more. Remove from the oven, and allow the chilies to cool and sweat for 10 minutes in a covered container. Once cool enough to handle, peel and remove the seeds of the chilies, and set aside.
Meanwhile, heat the turkey stock to a simmer in a sauce pan.
In a blender, grind the toasted pumpkin seeds, and then add the tomatillos and chilies. Add a small amount of hot stock to help liquefy the ingredients. Add the scallions, epazote, and culantro, and blend until smooth.
Heat the turkey fat in a braising pot over medium flame. SautÃ© the turkey meat, and cook until browned, about 7 minutes. Add the green purÃ©e and say remaining stock, and season with salt. Bring to a simmer, and cook until the meat is tender and ready to fall off of the bone. Add the nopales, and cook 5 more minutes. Adjust the seasoning with a little bit more salt. Garnish with Guaje seeds, and serve with tortillas.
©Recipe Property of Jacques Gautier, Palo Santo