Adobo Turkey with Red-Chile Gravy
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lillian Chou
This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy. After a long marinate,
Ingredients
4 dried guajillo chiles (2 ounces), wiped clean
3 dried ancho chiles (1 1/2 ounces), wiped clean
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
Instructions
Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
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