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.