Grilled Turkey Tenderloin with Chile Guajillo Barbeque Sauce

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

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Yields 4 Servings

Ingredients

  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon chipotle powder
  • 1 1/2 pounds turkey tenderloin
  • 1/4 cup Dijon mustard
  • 5 guajillo dried chiles
  • 3 tablespoons olive oil
  • 1/2 cup sweet onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 1 teaspoon hickory flavored liquid smoke
  • 1/3 cup canola oil for brushing grill

Instructions

  • In a bowl, combine all of the dried spices and divide into two separate bowls.
  • Using half of the spice rub, generously season turkey tenderloin on both sides. Brush on the Dijon mustard to both sides of turkey, set aside.
  • Remove the stems and seeds from the guajillo peppers and add to a large skillet. Heat to medium heat, add 3 tablespoons of olive oil, onions and garlic and cook for 5 minutes.
  • Add the chicken broth, ketchup, brown sugar, apple cider vinegar, molasses, liquid smoke and 2 teaspoons of the reserved dry spices. Stir well to combine and cook at a simmer for 10 minutes or until guajillo peppers are soft.
  • Transfer the softened guajillo peppers to the blender and add 1/2 cup of warm ketchup liquid. Blend on high until smooth and add back into pan. Cook for another 10 minutes, taste for seasoning. Keep warm.
  • Preheat grill to medium heat for 15 minutes. Cook the tenderloin on the indirect heat for 25 to 30 minutes, turning after 15 minutes.
  • Add 1 cup of warm barbeque sauce to a small bowl for basting turkey.
  • Move turkey to direct heat, baste generously with barbeque sauce and cook for another 10 to 12 minutes, turning and basting a couple more times. Internal temperature of turkey should be at 165ºF. Remove from heat and let turkey rest for 10 minutes before slicing. Serve as is or with a side of your favorite stuffing recipe.

Recipe from Que Rica Vida