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Finished and plated dish: Mesquite Smoked Turkey Breast with Tamarind Sauce
Fotografía del plato terminado: Mesquite Smoked Turkey Breast with Tamarind Sauce
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Mesquite Smoked Turkey Breast with Tamarind Sauce

Por Álvaro (RecetAI)•Actualizada recientemente
Mexico
BBQ & Rock & Roll, Guacamole & Mariachi
High Protein
  • 6
    servings
  • 463 kcal/serving
  • avanzado

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Whole raw turkey breast

    1500 g

  • Mesquite wood chips (for smoking)

    100 g

  • Concentrated tamarind pulp

    150 g

  • Piloncillo (or dark brown sugar)

    100 g

  • Dried chiles (Ancho and Guajillo), hydrated

    4 units

  • Garlic

    4 units

  • Apple cider vinegar

    50 ml

  • Salt and black pepper

    To taste

Utensils needed

  • Herramienta de cocina: Saucepan
    Saucepan

About this recipe

The turkey (guajolote) was domesticated in Mexico over 2000 years ago, a sacred gift from pre-Hispanic cultures to the world.

This recipe pays homage to that heritage by fusing it with the slow smoking technique using mesquite wood, the iconic tree of the northern desert.

The smoky, earthy bite of the meat is masterfully balanced with a tamarind and piloncillo lacquered sauce, creating a sweet, sour, and spicy flavor profile that is pure Mexican fiesta.

Instructions

1
Step 1

Step 1

Prepare a quick rub by blending 2 hydrated chiles, garlic, salt, and pepper. Rub the turkey breast well with this mixture and marinate for at least 1 hour (preferably overnight).

You will need:

1.5 kgPechuga de pavo (pavita) entera y cruda4 unidadesChiles secos (Ancho y Guajillo) hidratados4 dientesAjo
2
Step 2

Step 2

Soak the mesquite chips in water for 30 minutes. This will make them smoke slowly instead of burning quickly.

You will need:

2 tazasChips de leña de mezquite (para ahumar)
3
Step 3

Step 3

Prepare your smoker or BBQ for indirect cooking at around 110-120°C. Place the turkey on the grate (away from direct heat) and add the drained mesquite chips to the coals.
4
Step 4

Step 4

While it smokes, make the sauce: in a saucepan, cook the tamarind pulp, piloncillo, vinegar, and the remaining 2 chiles (seeded). Cook until you get a thick, glossy syrup.

You will need:

150 gPulpa de tamarindo concentrada100 gPiloncillo (o azúcar moreno oscuro)50 mlVinagre de manzana
5
Step 5

Step 5

When the turkey has been cooking for about 60 minutes (or reaches 60°C internal), start brushing it with the tamarind sauce every 15 minutes to create a sticky lacquered layer.
6
Step 6

Step 6

Remove the turkey when the internal temperature reaches 74°C. The meat should have a pink 'smoke ring' on the edge and a dark crust.

You will need:

Al gustoSal y pimienta negra
7
Step 7

Step 7

Let the meat rest covered with foil for 15 minutes before carving. This is crucial for the juices to redistribute.
8
Step 8

Step 8

Slice thinly against the grain and serve with the remaining hot tamarind sauce on top.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Mesquite Smoked Turkey Breast with Tamarind Sauce, con ingredientes: Whole raw turkey breast, Mesquite wood chips (for smoking), Concentrated tamarind pulp, Piloncillo (or dark brown sugar), Dried chiles (Ancho and Guajillo), hydrated.

Composición final humorística de Mesquite Smoked Turkey Breast with Tamarind Sauce con Whole raw turkey breast, Mesquite wood chips (for smoking), Concentrated tamarind pulp, Piloncillo (or dark brown sugar), Dried chiles (Ancho and Guajillo), hydrated
Imagen final de la receta Mesquite Smoked Turkey Breast with Tamarind Sauce, ingredientes: Whole raw turkey breast, Mesquite wood chips (for smoking), Concentrated tamarind pulp, Piloncillo (or dark brown sugar), Dried chiles (Ancho and Guajillo), hydrated

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