Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint

Name: Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint
Yield: 8 Servings
Ingredients: 3 tablespoons achiote paste, divided; 3 tablespoons vegetable oil, divided; 1 tablespoon water; 1 4 1/2-to5-pound whole turkey breast; (scant) loosely packed stemmed dried chiles de àrbol or chiles japones (about 12 to 16 chiles); 3 cups low-salt chicken broth, divided; 3 garlic cloves, peeled; 1 1/2 pounds tomatoes; 1 medium onion, quartered through core end; 8 mint leaves, coarsely chopped, plus sprigs for garnish; 3 tablespoons masa (corn tortilla mix); Coarse kosher salt

By Steven RaichlenPhotography by Tom Schierlitz

April 30, 2008

Recipe notes