Yields: 4 servings
- 1 turkey tenderloin (1½ pounds)
- 1½ teaspoons oregano
- Salt and pepper to taste
- 2 tablespoons canola oil
For the pipian sauce:
- 6 ounces frozen choclo (Andean corn)
- 12-14 ounces chicken broth
- 1 tablespoon canola oil
- 1 red onion, diced very small
- 2 cloves of garlic, diced very small
- 2 tablespoons Peruvian yellow chile pepper
- 1 tablespoon panca chile pepper
- ¼ cup peanut butter, chunky style
Preheat oven to 400°F.
1. Season the turkey tenderloin with salt, pepper and oregano.
2. Add two tablespoons of canola oil to a large pan and heat at medium-high. When oil is hot, sauté the turkey 2-3 minutes per side or until browned. Place tenderloin in a large metal roasting pan and bake in the oven until it is tender and a meat thermometer registers 165°F — about 15 to 17 minutes.
3. Remove from oven and let rest 10 minutes. Slice thinly.
4. Prepare the pipian: Thaw the corn by heating it in a saucepan for 1 minute with 2 ounces of chicken broth.
5. Put the corn and broth into a blender or food processor and blend until it becomes a homogenous paste.
6. Sauté the onion on medium-low heat for 2-3 minutes, add garlic and cook 1 more minute. Add the yellow chile pepper and panca chile pepper and mix well. Cook for 1 minute.
7. Add the remaining chicken broth a little at a time, stirring so that it blends well. Cook 3-4 minutes. While stirring, add the peanut butter. Cook until it is a creamy purée. If it starts to get too dry, add more broth.
8. Strain the ingredients so the sauce becomes smooth.
9. Warm the pipian sauce before spooning it on the turkey slices. Serve.
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