Makes 4 sandwiches
- Ingredients -
Spicy Peanut Sauce
1 cup peanuts
1/4 cup peanut oil
juice from one lime
1 small handful cilantro
1 teaspoon chili paste
2 garlic cloves, smashed
3 coins ginger, roughly chopped
1/4 teaspoon rice vinegar
Chorizo
1 1/3 lb pork, cubed
2/3 lb bacon, cubed
1 tablespoon kosher salt
1 tablespoon tequila
2 chipotle peppers
2 garlic cloves, smashed
1 tablespoon fresh cilantro leaves
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse black pepper
Turkey
1 turkey breast (bone removed)
For brushing
1/2 cup tequila
1/2 cup water
1 teaspoon paprika
1 teaspoon black pepper
Plantain Pancakes
6 plantains
- Tools -
Weston Manual Food Grinder
Weston Meat Grinder
Weston Meat Cuber & Tenderizer
kitchen twine
Weston Smoker
Weston Potato Ricer
Weston Meat Slicer
Step One: Prepare Sauce
Place peanuts, oil, garlic, and ginger into a
Weston Food Grinder. Mix the peanut mixture with remaining ingredients. Cover and refrigerate.
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| Peanuts, ginger, and garlic being ground up for Spicy Peanut Sauce |
Step Two: Make Chorizo
Feed cubed pork and bacon through the coarse plate of your
Weston Meat Grinder. Mix the meat with the remaining ingredients and run the mixture through the medium grinder plate. Cover and refrigerate.
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| There is nothing like chorizo made with freshly ground meat |
Step Three: Tenderize & Flatten Turkey
Run the turkey breast through your
Weston Meat Cuber/Tenderizer once.
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| It might not look like much here, but this turkey breast, newly flattened by our tenderizer, is bound for greatness |
Step Four: Stuff Turkey
Lay the turkey breast flat and spread a 1/4" thick layer of ground chorizo over the turkey. Roll the turkey up tightly, then use twine to tie it tight.
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| Fresh, homemade chorizo smeared across a tenderized turkey breast |
Step Five: Smoke
Lay the turkey roll over your
Smoker rack and smoke at 250 for 2 hours, or until the internal temperature of both the turkey and chorizo reaches 165. Brush the turkey with the tequila mixture every half hour.
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| Perfectly smoked turkey roll |
Step Six: Prepare Plantain Pancakes
While the turkey smokes, peel and chop the plantain into 1" pieces. Use a
Weston Potato Ricer to mash them. Place a heaping dollop of the mashed plantain into the center of a hot skillet, coated with a little oil. Use a spatula to push the mashed plantain into a 1/2" thick pancake (about 4" diameter - doesn't need to be a perfect measurement). Fry on each side 3-5 minutes, until well-browned. Repeat for the rest of the better. Cover and set aside.
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| Plantain pancakes are super easy and make for an excellent substitute for a bun |
Step Seven: Slice
Once the chorizo-stuffed turkey is to temperature, allow it to rest for about a half hour, remove the twine, then use a
Weston Meat Slicer to slice it into 1/4" thick slices.
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| Freshly smoked turkey, resting |
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| Slicing the chorizo-stuffed turkey with a Weston Meat Slicer |
Serve
If needed, toss the pancakes back into a hot skillet for a minute on each side, just to warm. Serve the chorizo-stuffed turkey slices on the pancakes and top with spicy peanut sauce.
