Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

Ingredients:

3 Tbsp achiote paste, divided
3 Tbsp vegetable oil, divided
1 Tbsp water
One 4 1/2 to 5 lb whole turkey breast
1/4 cup (scant) loosely packed stemmed dried chiles de arbol or chile japones (about 12 to 16 chiles)
3 cups low-salt chicken broth, divided
3 garlic cloves, peeled
1 1/2 lbs tomatoes
1 medium onion, quartered through core end
8 mint leaves, coarsely chopped, plus sprigs for garnish
3 Tbsp masa (corn tortill mix)
Coarse kosher salt

Instructions:

Whisk 1 1/2 Tbsp achiote paste, 1 Tbsp oil, and 1 Tbsp water in a small bowl. Place turkey in 13x9x2-inch dish. Rub achiote mixture all over the turkey. Cover and chill at least 4 hours. (This can be done a day ahead. Keep chilled.)

Place chiles in a small bowl. Add enough hot water to cover by 1 inch. Let soak 30 minutes. Drain and discard soaking liquid. Place chiles in bldner with remaining 1 1/2 Tbsp achiote paste and 1/4 cup chicken broth. Puree. Strain, discarding solids in strainer. (Chile broth can be made one day ahead. Cover and chill.)

For charcoal grill:light 30 briquettes in chimney starter. Heat until ash gray. Remove top rack from grill and place 1 disposable aluminum pan on one side of grill. Pour briquettes onto side of grill opposite pan. Return rack to grill.

For Two-burner gas grill: remove rack. Place one disposable aluminium pan on one side of frill. Return rack and light grill (medium heat) on side opposite of pan.

For three burner gas grill: remove rack and place one disposable aluminum pan in the center of the barbeque. Return rack and light grill on both sides of pan (not under pan).

For all grills: thread garlic on skewer. Place garlic, tomatoes, and onion on grill and cook until brown in spots on all sides, about 2 minutes for garlic and 4 minutes for onion and tomatoes. Transfer to work surface. Peel and core tomatoes. Coarsely chop garlic and onion.

Place turkey on rack above pan. Close lid. Insert thermometer into hole in lid. Cook turkey until instant read thermometer inserted into thickest part of breast registers 160°F, about 1 hour 15 minutes, maintaining grill’s internal temperature at around 350°F by opening and closing vents, adjusting gas grill’s burners, or adding more hot coals to charcoal grill. Transfer turkey to work surface. Let rest 15 minutes.

Meanwhile, heat 2 Tbsp oil in heavy large pot over medium heat. Add garlic and onion. Saute unti onion is translucent, about 5 minutes. Add chile broth, chopped mint, and 2 1/2 cups chicken broth. Add tomatoes 1 at a time, squeezing into pot to crush. Bring to boil. Reduce heat to medium-low. Simmer with lid slightly ajar for 30 minutes.

Whisk remaining 1/4 cup chicken broth and masa in small bowl. Whisk 2 Tbsp masa mixture into sauce. Stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin. Season with coarse salt.

Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.

Serves 8.

By Steven Raichlen.