“Spice, smoke, and heritage — the heart of Mexico on your holiday table.”
🌍 Cultural Note
In Mexico, Pavo en Adobo brings the essence of the country’s earthy chiles and deep flavors to a traditional turkey. It’s bold, tangy, and smoky — a flavor that lingers like family stories told around the table.
Ingredients
- 1 whole turkey (12–14 lbs)
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 4 cloves garlic
- 1 medium onion, chopped
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp cinnamon
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Make Adobo Sauce:
Toast chiles until fragrant, then soak in hot water for 10 minutes.
Blend with garlic, onion, tomato paste, vinegar, and spices into a thick sauce. - Marinate Turkey:
Rub the sauce all over and inside the turkey. Marinate at least 8 hours or overnight. - Roast:
Bake at 350°F (175°C) for 3–4 hours, basting every 30 minutes with remaining adobo. - Finish:
In the last 20 minutes, brush with a honey-orange glaze for a sticky shine.
Serve With: Mexican rice, corn tortillas, and lime wedges.