Almendrado de Pavo is a flavorful and exotic turkey dish inspired by the rich Oaxacan tradition of using mole sauce. Unlike elaborate and time-consuming moles, this almond-based version is easy to prepare, making it suitable for weeknight dinners. The dish features tender turkey thighs simmered in a luscious almond and ancho chile sauce, creating a unique blend of flavors that will transport your taste buds to the vibrant streets of Oaxaca. With its enticing aroma and delightful taste, Almendrado de Pavo proves to be a reliable and exciting alternative to the traditional roasted holiday bird.
Servings: 6 or more servings
Preparation Time: About 11½ hours (somewhat unattended)
INGREDIENTS:
- 2 dried ancho or other mild chiles
- ¼ cup neutral oil, like grapeseed or corn
- 1 teaspoon minced fresh chile, like jalapeño or serrano, or to taste, or hot red pepper flakes or cayenne, to taste
- 1 large white onion, chopped
- 1 cup almonds
- Salt and freshly ground black pepper
- 5 large cloves garlic, peeled, or more to taste
- 3 or 4 tomatoes, cored and chopped (about 3 cups)
- ½ teaspoon ground cinnamon
- Pinch ground cloves
- 1 tablespoon dry red wine or other vinegar, or to taste
- 2 cups chicken stock, preferably homemade (page 157), or as needed
- 4 turkey thighs, about 3 pounds
- Slivered almonds for garnish (optional)
INSTRUCTIONS:
- Soak the anchos in hot water to cover. When they’re softened, after 15 to 30 minutes, remove their stems and seeds.
- Put half of the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. Add the minced fresh chile and chopped onion, and cook, stirring occasionally, until the onion begins to soften (3 to 5 minutes).
- Add the almonds, some salt, at least ½ teaspoon pepper, the garlic, tomatoes, ground cinnamon, ground cloves, soaked ancho chiles, vinegar, and enough chicken stock to keep the mixture moist. Cook, stirring occasionally, until the tomatoes begin to break up (about 10 minutes).
- Cool the mixture slightly (or for several hours), then purée it in a blender until smooth. Taste and add more salt, pepper, or vinegar if desired. (You can refrigerate the purée for up to a day before continuing with the recipe.)
- Put the remaining oil in the skillet over medium-high heat. When hot, add the turkey thighs, skin side down. Sprinkle them with salt and pepper and, a couple of minutes later (browning is not crucial), pour the puréed sauce over the turkey.
- Adjust the heat so the mixture simmers steadily when covered and cook, checking the heat occasionally and turning the turkey thighs once or twice, until they are very tender (about an hour).
- Taste the sauce and adjust the seasoning if necessary. Garnish with slivered almonds if desired and serve the Almendrado de Pavo hot.
With its tantalizing blend of textures and flavors, Almendrado de Pavo is a delightful departure from traditional turkey dishes. The combination of almond-based sauce, ancho chiles, and aromatic spices creates a symphony of taste that will impress your family and friends. Whether you’re looking for a special weeknight meal or a unique holiday dish, this Almendrado de Pavo recipe is a surefire winner for any occasion.
