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Receta Grilled Turkey Tenders With Papayasalsa
by CookEatShare Cookbook

Grilled Turkey Tenders With Papayasalsa
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Ingredientes

  • 2 teaspoon chili pwdr, preferably grnd from New Mexican chilies or possibly grnd pasilla chilies
  • 2 shallots, peeled, ends removed, chopped
  • 1 lg. garlic cloves, peeled, ends removed, chopped
  • 1/3 c. cilantro, washed, dry, minced
  • 1/4 c. lime juice
  • 1/4 c. plus 2 T extra virgin olive oil, divided
  • 2 lbs. of skinned turkey tenders (turkey breast fillets), or possibly 4 turkey breast halves, boned, washed, patted dry
  • Papaya Salsa (recipe follows)
  • Sprigs of fresh cilantro, optional garnish
  • 1 lg. ripe papaya, peeled, seeded and minced
  • 3 shallots, peeled, ends removed, chopped
  • 1 fresh jalapeno chili or possibly other warm chili to taste, washed, stemmed, seeded, finely chopped
  • 2 T cilantro, washed, dry, chopped
  • 1 teaspoon salt
  • 3 T lime juice

Direcciones

  1. In large plastic bag or possibly medium nonreactive bowl, put together chili pwdr, shallots, garlic, cilantro, lime juice and 1/4 cup extra virgin olive oil; stir to blend ingredients. Add in turkey tenders and turn to coat all sides of meat. Seal bag or possibly cover bowl and chill at least 8 hrs, but not more than 24 hrs.Remove from refrigerator. preheat grill. Brush grids of barbecue with remaining 2 tbsp extra virgin olive oil.
  2. Place turkey on grill. Brush with half remaining marinade. Grill 4 to 6 min per side if using tenders or possibly 6 to 8 min if using turkey breasts. Turn and brush with remaining marinade. Turkey should still be juicy inside, but cooked through. Remove from grill and allow turkey to rest 5 min off heat, covering with aluminum foil. Slice turkey into 1 inch slices and fan them out on serving plate. Accompany with papaya Salsa. Garnish with sprigs of fresh cilantro if you like.
  3. Serves 4 to 6.
  4. In a plastic bag or possibly a medium nonreactive bowl, put together papaya, shallots, jalapeno chili or possibly other hot chili, cilantro, salt and lime juice. Cover and chill at least 1 hour, but not more than 3 hrs.Makes about 1 cup.
  5. Cooks Note: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; don't touch eyes.