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Turkey Breast Scallopini with Angel Hair Pasta and Garlic Sautéed Spinach
Guajillo Roasted Turkey Breast with Chef Vo
Influenced by Oaxacan street food, this dish combines roasted turkey breast with a nopales-and-corn relish, white bean puree, savory mole and tangy, pickled beans for a unique menu offering.
Directions
- 1. Roast 425 f
Ingredients
White bean puree
2 can(s)
White beans (such as cannellini or great northern), drained and rinsed
2-3 clove(s)
Garlic, minced
2 tbsp.
Olive oil
1/2 cup(s)
Vegetable or chicken broth
1 tbsp.
Fresh lemon juice (or to taste)
1/2 tsp.
Ground cumin (optional)
Salt and black pepper to taste
Directions
- 1. Saute the Garlic: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and saute for about 1-2 minutes until fragrant
- 2. Blend the Beans: In a food processor or blender, combine the drained white beans, sauteed garlic and oil, and vegetable or chicken broth. Blend until smooth. You might need to stop and scrape down the sides of the bowl to ensure an even consistency.
Ingredients
Roasted cactus and corn relish
2-3
Cactus paddles (nopales), cleaned and sliced into strips
1 cup(s)
Fresh com kernels (about 2 ears of com) or frozen corn
1
Small red onion, diced
2 tbsp.
Olive oil
1 tbsp.
Fresh lime juice
1 tbsp.
Fresh cilantro, chopped
1/2 tsp.
Ground cumin
1/4 tsp.
Smoked paprika
Salt and black pepper to taste
Directions
- 1. Roast the Cactus: Preheat your grill or a grill pan over medium-high heat. Brush the cactus paddles with a little olive oil and season with salt and pepper. Grill for about 3-4 minutes per side
- 2. Roast the Corn: If using fresh com, you can also grill it. Place the corn on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes.
- 3. diced red bell pepper, and diced red onion. If using jalapefios, add them here as well
Ingredients
Oaxaca yellow mole
3-4
Dried yellow chiles (e.g., guajillo or ancho), stemmed and seeded
1/4 cup(s)
Sesame seeds
1/4 cup(s)
Almonds or peanuts (optional)
1
Small onion, chopped
3 clove(s)
Garlic, minced
1 med.
Tomato, chopped
1 cup(s)
Chicken or vegetable broth
1 cup(s)
Vegetable oil
1-2 tsp.
Ground cumin
1 tsp.
Dried oregano (preferably Mexican oregano)
1/2 tsp.
Ground cinnamon
1/4 tsp.
Ground cloves
2 tbsp.
Tomato paste
Directions
- 1. Toast the Seeds and Nuts: In a dry skillet over medium heat, toast the sesame seeds until golden brown, stirring frequently. If using almonds or peanuts, toast them in the same way. Remove from heat and let cool.
- 2. Rehydrate the Chiles: In a bowl, cover the dried chiles with hot water and let them soak for about 15 minutes until they are soft. Drain and set aside.
- 3. Blend the Ingredients: In a blender or food processor, combine the rehydrated chiles, toasted sesame seeds, almonds or peanuts (if using), onion, garlic, and chopped tomato. Blend until smooth, adding a little chicken or vegetable broth if necessary to help blend.
- 4. Cook the Mole: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the blended mole mixture and cook, stirring frequently, for about 5 minutes to deepen the flavor.
- 5. Add the Spices and Tomato Paste: Stir in the ground cumin, dried oregano, ground cinnamon, and ground cloves. Cook for another 2 minutes until fragrant. Add the tomato paste and cook for an additional 2 minutes.
- 6. Add the Broth: Gradually add the chicken or vegetable broth, stirring continuously to combine and smooth out the mole. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the mole thickens and the flavors meld.
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