|2||dry chili negro|
|2||dry pasilla peppers|
|2||dry guajillo peppers|
|1 cup||low-sodium vegetable broth|
|1/2 cup||dates or raisins|
|1||clove garlic, chopped|
|1/2 cup||white onion, chopped|
|8 ounces||turkey breast, thinly sliced|
|2 teaspoons||white sesame seeds|
|1 teaspoon||olive oil|
|1 cup||fresh cilantro, chopped|
Toast the peppers for 3 minutes, then blend with the water and strain. Set aside.
To a large pot, add the garlic, onion, dates or raisins, and the chili sauce and cook for 10 minutes; then put back in the blender and blend until smooth; put back into pot.
Add spices and vegetable broth and cook until it becomes a thick sauce.
Meanwhile, in a nonstick pan, sauté the turkey breast in oil until golden brown; add to the sauce.
Garnish with cilantro and sesame seeds and serve.
|Sat Fat||1.1 g|