| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | servings | ||
INGREDIENTS
| 22 | Dried pasilla Negro; (or chilaca) chili | |
| 5 | Dried chipoties | |
| 2 | tb | Black peppercorns |
| 5 | Cloves | |
| 1 | tb | Mexican oregano |
| 2 | tb | Distilled vinegar |
| 2 | tb | Kosher salt |
| 1/4 | c | Olive oil |
| 3 | Garlic cloves minced |
INSTRUCTIONS
Seen this reciepe in chili pepper magazine and thought it looked pretty good . They used an oven but the smoker sounds better. Toast chilies in 325 oven until they become fragrant. Cool. Remove stems and seeds. Pulse in food processor untill well ground. In a spice grinder, mill the chilis, black pepper, cloves and oregano. Transfer to a bowl and add vinegar, salt, oil and garlic. Stir into a paste. Coat the turkey with the paste, cover and marinate 10 to 15 hours. Smoke till internal temp reaches 170 for the breast, 180 for the thigh. I'd probably would brush allittle more olive oil on about half way through. Posted to bbq-digest by PhantomBBQ@aol.com on Oct 12, 1999, converted by MM_Buster v2.0l.
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