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Using tongs, transfer the turkey to a plate; let cool. Discard the skin and bones, 
then shred the meat. Using a slotted spoon, transfer the onion and garlic to a blender. Add the charred tomatillos, chiles and pepitas along with the 1 cup of cilantro, the epazote (if using), oregano, cumin, crushed red pepper and 2 cups of the turkey broth 
and puree until the salsa verde is smooth.


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