Yield: 10 Establishment: Catering Operation, Restaurant, Club Operation   Ethnicity: Latin   Meal Type: Main Course, Entrée   Preparation Method: Grill   Product Type: Boneless Breast

2 Medium ancho chile peppers

2 Medium chipolte chile peppers

2 Tablespoons oil

2 Large garlic cloves, minced

1 Teaspoon achiote seeds, ground

1 Teaspoon freshly ground black pepper

1/4 Teaspoon ground cloves

1/2 Teaspoon ground cumin

1/2 Teaspoon ground cinnamon

1/4 Teaspoon orange zest

2 Teaspoons fresh cilantro leaves

To Taste salt and freshly ground black pepper

2-1/2 Pounds TURKEY BREAST, boneless, skinless, 1/2" thick bias cut

Dry roast chili peppers in a hot oven for 4-5 minutes. Puree dried peppers to a fine powder. Cool. Heat oil in a non-stick pan and sauté garlic; add seeds, spices and chili powders. Cool and stir in orange zest and cilantro. Adjust seasonings as required. Cut turkey into 4-ounce pieces. Spread the rub on turkey slices and marinate 4 hours in refrigerator. Grill turkey until cooked throughout and keep warm.

Service

As needed sour cream

As needed salsa

As needed cilantro sprigs

As needed green rice

Place turkey on one side of plate. Add dollop of sour cream and 2 tablespoons salsa. Garnish with cilantro sprigs and serve with green rice.

Recipe Source: Recipe by Chef Jenny Huston of J. Huston Catering in San Francisco, CA.

Nutrition Facts Calories 160   Calories from Fat 35 % Daily Value* Total Fat 4g 6% Saturated Fat 0g 0% Cholesterol 75mg 25% Sodium 190mg 8% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Sugars 0g   Protein 27g   Vitamin A 15% Vitamin C 2% Calcium 2% Iron 10% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4