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Guatamalan   -   Pepian De Chumpipe (Turkey In A Red Sauce)   adapted from False Tongues and Sunday Bread by Copeland Marks

  • 10 Pounds Turkey -- in large pieces
  • 10 Cups Water
  • 1 Teaspoon Salt
  • 1 1/2 Cups Sesame Seeds
  • 1 Teaspoon Peppercorns
  • 1 Cup Squash Seeds -- optional
  • 4 Large Tomatoes -- chopped
  • 1 Stick Cinnamon
  • 4 Small Tomatillos -- finely chopped
  • 1 Tablespoon Red Pepper Flakes
  • 1 Small Red Bell Pepper -- finely chopped
  • 1/2 Teaspoon Achiote
  • 1 Cup Bread Crumbs -- toasted
Directions Cook turkey in water with salt for 1 hour. In a dry skillet, toast the sesame seeds, peppercorns, squash seeds and cinnamon stick until light tan. Set aside. Meanwhile, char the red tomatoes and tomatillos in a dry skillet over low heat for 5 minutes. Prepare a smooth sauce with the sesame seeds, peppercorns, squash seeds, cinnamon, tomatoes, tomatillos, chile flakes, red pepper and achiote. Add the sauce to the simmering turkey along with the toasted bread crumbs. Simmer for 30 minutes. Serve with rice and tortillas.
Serves 12
Time to Make 0:00

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