YieldsMakes 4 servings

How to Make It

Step 1
1

In a 4- to 5-quart pan over high heat, bring turkey breast, broth, and onion to a boil. Cover, reduce heat, and simmer until turkey is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.

Step 2
2

With a slotted spoon, lift turkey from broth. When cool enough to touch, in 5 to 6 minutes, tear meat into fine shreds.

Step 3
3

Meanwhile, wearing gloves, cut out and discard chili seeds and veins. Finely chop chilies.

Step 4
4

Whisk masa into broth. Add tomatoes (with juice), then chilies to taste. Bring to a boil over high heat, stirring often. Reduce heat and simmer to blend flavors, about 5 minutes. Add turkey and stir just until hot, 1 to 2 minutes.

Step 5
5

Ladle into wide bowls. Garnish with cilantro sprigs.

Ingredients

 1 pound boned, skinned turkey breast
 1 1/2 quarts fat-skimmed chicken broth
 1 onion (about 1/2 lb.), peeled and chopped
 1 or 2 canned chipotle chilies
 1/2 cup dehydrated masa flour (corn tortilla flour)
 1 can (about 15 oz.) diced tomatoes
  Cilantro or parsley sprigs

Directions

Step 1
1

In a 4- to 5-quart pan over high heat, bring turkey breast, broth, and onion to a boil. Cover, reduce heat, and simmer until turkey is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.

Step 2
2

With a slotted spoon, lift turkey from broth. When cool enough to touch, in 5 to 6 minutes, tear meat into fine shreds.

Step 3
3

Meanwhile, wearing gloves, cut out and discard chili seeds and veins. Finely chop chilies.

Step 4
4

Whisk masa into broth. Add tomatoes (with juice), then chilies to taste. Bring to a boil over high heat, stirring often. Reduce heat and simmer to blend flavors, about 5 minutes. Add turkey and stir just until hot, 1 to 2 minutes.

Step 5
5

Ladle into wide bowls. Garnish with cilantro sprigs.

Turkey Chipotle Masa Stew
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