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Green pepian or also called mole verde is a very special sauce. It has pumpkin seeds (pepitas) and special condiments such as epazote and cumin seeds. Plus roasted serrano peppers, tomatillos and garlic. All mixed together to make the most flavorful sauce. The green pepian goes really well with turkey tenderloin, chicken or pork.
This time I am serving green pepian with turkey tenderloin cooked in the sous vide to achieve a perfect juicy turkey that you can cut with a fork. A true delight that melts in your mouth. Cooking with sous vide is awesome. Many chefs use this cooking technique to serve perfect meals. And even though is a chef’s tool everyone can use it at home. It is as easy as a slow cooker but elevating the quality and taste of a dish that involves protein. Making the green pepian sauce is very simple just need to follow the instructions on the video and or the recipe card. This mole verde is perfect to repurpose turkey leftovers after Thanksgiving too.
The Mexican cuisine has an important influence of the prehispanic culinary culture. It is common to see condiments such as epazote in many classic recipes. Epazote is a leaf known as wormseed, Jesuit’s tea, or Mexican-tea. It is an annual herb native to Central America, South America, and southern Mexico.
I grew up seeing growing epazote in my mother’s garden. We were used to add fresh in quesadillas and black beans as well as enjoy it with requeson. I have tried to plant epazote here in Florida but seems this herb likes less warmer weather so I have been unsuccessful. But I buy it dried at specialty stores and on Amazon. Many condiments and ingredients that are difficult to find I alwasy check Amazon and they seem to have it all.
Green Pepian Turkey Dinner
- 1.5 pounds turkey tenderloin
- 1/2 cup olive oil
- 1 tablespoon salon latino
- 1 teaspoon garlic
- 1 teaspoon black pepper
- 1 cup pumpkin pepitas
- 1 tablespoon epazote
- 1 teaspoon cumin seeds
- 10-15 tomatillos
- 2 garlic cloves
- 5 serrano peppers
- 1 cup water
- 1 tablespoon chicken bouillon
- Season the turkey tenderloin in a bowl with olive oil, sazon latino, garlic and pepper. Place the turkey in the plastic sous vide bag and seal. Add water to the sous vide and set to a temperature of 150 degrees Fahrenheit. Add the turkey to the water bath and cook for 2 hours.
- Clean the veggies and wash with running water set aside. Place a comal or a skillet in the stove and roast the tomatillos, the garlic and the serranos. Add water to a soup pan and cook the roasted veggies until tender.
- Toast the pepitas in the same skillet. Make sure not to burn. Toast slightly. Set aside. Do the same with the epazote and the cumin seeds. Toasting the condiments allows for them develop deeper flavor.
- Add the cooked veggies to the blender, pour some of the cooking water. Then add the roasted pepitas, the epazote and the cumin. Season with chicken bouillon and blend until getting a silky sauce.
- Take the turkey tenderloin out of the water bath and slice. Plate the turkey by adding the green pepian sauce and side of white rice. You can garnish with toasted pepitas and cilantro.