Comments on: Turkey Enchilado – A Mexican Thanksgiving https://adanmedrano.com/thanksgiving-turkey-enchilado-mexican/ On Food & Culture Wed, 12 Aug 2020 13:52:47 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Chris White https://adanmedrano.com/thanksgiving-turkey-enchilado-mexican/#comment-207660 Wed, 12 Aug 2020 13:52:47 +0000 http://adanmedrano.com/?p=10313#comment-207660 Hi, this recipe has been on my mind ever since I read it last fall, and I finally had a chance to try it this summer. A couple of things I was wondering about and some thoughts on the flavor:
1. Cooking this in the summertime meant that whole turkeys available to me aren’t the larger ones usually in stores at Thanksgiving. I knew better than to cook my 8 lb turkey for 4 hours, but others may not. Adjusting the cooking timing to reference time as a function of weight might be helpful.
2. When I have made chili paste I’ve typically run the softened chilis through a mill to separate the skins, as I don’t like the slightly bitter flavor they can give to the paste. I didn’t do that here but probably will next time. This is obviously my personal preference, but curious if there’s another technique to preparing dried chilis that can mellow that flavor element.
3. I got a bit crunched for time and ended up leaving the turkey in the brine an extra day – and the result was unsurprisingly quite salty. This was probably also a function of my smallish bird, but for anyone that might be tempted, follow the recipe!
4. I’m curious if you think the cooking could be done on an open fire or in a smoker? I’m already planning to apply the techniques to a smoked turkey, but am thinking this entire recipe could simply be moved into a smoker, if not for the entire cook then at least for parts of the cook.

Anyway, I really appreciate this recipe, and expect I’ll practice it a few more times before putting on my table this Thanksgiving! Thank you for sharing these recipes and the stories of Texas Mexican cooking, both here and in your books, which I enjoy very much (both the reading and the eating!)

]]> By: Emily Peña Murphey https://adanmedrano.com/thanksgiving-turkey-enchilado-mexican/#comment-204425 Thu, 28 Nov 2019 01:25:54 +0000 http://adanmedrano.com/?p=10313#comment-204425 Just reading your recipe makes me hungry! It’s too late for this year but we’ll try it next year for sure, and in the meantime I’ll ask for one of your cookbooks for Christmas. I grew up in the Northeast, but my Dad was a Brownsville, TX native who taught all of us to love Mexican food. Thanks, and have a great holiday season with your famili!

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