Servings: 6 / Prep time: 15 mins / Cook time: 35 mins / Marinate: 1 hr or overnight
Ingredients
- 1 red onion, peeled, thinly sliced across the width, and separated into rings
- ½ cup white vinegar
- 1 tsp salt
- 1 bottle of Mölli Yucatan Mojo marinade; reserve 3 tablespoons
- 1 chile x’catique or Caribe or jalapeno, charred
- 6 garlic cloves, charred, and peeled
- 2 lbs turkey breasts
- 4 cups water
- 1 tbsp salt
- 2 bay leaves
Directions
- Place the onions in a large nonreactive bowl. Cover with boiling water and let stand 1 minute; drain thoroughly and return to the bowl. Add the vinegar, 1 tsp salt, 1 tbsp of Mölli Yucatan Mojo marinade, Caribe chile and garlic cloves, and toss to combine. Allow the onions to macerate at room temperature for at least 1 hour or overnight, tossing occasionally to keep them covered with the mixture.
- Place turkey in a Ziploc bag and cover with the Mölli Yucatan Mojo marinade; allowing it to marinate under refrigeration at least 1 hour or overnight.
- Remove turkey from marinade and place it in a large stockpot. Discard marinade. Cover the poultry with the water, remaining 2 tbsp of Mölli Yucatan Mojo marinade, and add the salt and bay leaves. Bring to a boil, and then reduce to a simmer, skimming off any foam that forms. Cook until the poultry is cooked through but not falling apart, about 30 minutes.
- Add pickled onions to stockpot and simmer for 5 more minutes. To serve, separate the breasts into large pieces. Place some of the meat in individual serving bowls and ladle on some of the stock, making sure to include pickled onions and garlic cloves with each serving. Slice the charred chile and garnish with a few strips. Provecho!
