turkey leftovers, in bite-sized morsels
large garlic clove
1 large can of tinned chipotle peppers
1/2 cup raisins
1 tsp cumin seed (approximate - I didn't measure except in the palm of my hand)
splash of soy sauce
splash of red wine
1 C hot water with beef bullion cube dissolved in it
(1/4 C. almonds -optional)
Chop the onion and garlic and saute in oil until slightly translucent. Add turkey and cumin seed. Splash on the soy and wine and stir-fry for about 1 minute. Add the tin of chipotle peppers and their juices. If they're really big, cut into smaller chunks. Add raisins and almonds (if almonds are desired - the almonds give a Renaissance Mexican quality, but some are allergic, so I regard them as optional). Turn down the heat and add the water/bullion mix. Simmer for 20 minutes, until the chipotles reduce to a sauce. Serve over rice. NOT FOR THE FAINT OF HEART! The heat level will knock your socks off, but it's SO good you'll be back for more!
Seriously, this is one of the best dishes I've ever created, but have a glass of sugar water (or water with flavored bar syrup) on the side to cut the heat. (The amount of sugar water needed to neutralize the capsacin is how they measure Scoville units, you know.) Do NOT attempt this if you can't deal with searingly hot food! It was my attempt to recreate a dish such as might have been served in 16th/17th century Mexico, prior to the invention of mole by the nuns.