Well this is what I mean about mixing American and Mexican Culture. Soon all my family will be home for Thanksgiving. I am preparing and this recipe looks just perfect, turkey and chili! Mmmm, my kitchen smells soo good and the best of all, it is very easy and no time-consuming. Let’s get started!
TURKEY BREAST WITH CHILI RUB
4 Dry California Chiles, seeded and cut into big pieces
2 Garlic Cloves
1 Tablespoon of Olive Oil
1 Teaspoon of Ground Cumin
The juice of one lime
1/4 Cup of water
1 Boneless Turkey Breast (3 pounds) thawed
Salt to taste
In a small saucepan, combine chiles, garlic and water. Uncovered, bring it to a boil and reduce heat. Simmer for about 10 minutes or until most water evaporates.
Process chile mixture, olive oil, lime juice, cumin and salt until smooth.
Dry the turkey brest with a paper towel. Rub the turkey breast with the processed chili mixture.
Put it into a slow cooker in low heat for about 5 hours or until when you pinch it with a fork the juice comes clear.
With an electric knife slice it and call everybody to the table!