TURKEY CHIPOTLE MASA STEW

1 pound boned skinned turkey breast
1 1/2 quarts fat-skimmed chicken broth
1 chopped onion (about 1/2 lb)
1 to 2 canned chipotle chilies)
1/2 cup dehydrated masa flour (corn tortilla flour)
1 (15 oz) can diced tomatoes
Cilantro or parsley sprigs (for garnish)

Cook turkey breast, broth, and onion to a boil. Cover, reduce heat, and simmer until turkey is done 8 to 10 minutes (test to be sure).

With a slotted spoon, lift turkey from broth. When cool enough to touch, in 5 to 6 minutes, tear meat into fine shreds.

Meanwhile, wearing gloves, cut out and discard chili seeds and veins. Finely chop chilies; set aside.

Whisk masa into broth. Add tomatoes (with juice), then chilies to taste. Bring to a boil over high heat, stirring often. Reduce heat and simmer to blend flavors, about 5 minutes.

Add turkey and stir just until hot, 1 to 2 minutes. Ladle into wide bowls. Garnish with cilantro sprigs.

Servings: 4
From: Andrew Baker
Source: Sunset Magazine, January 1999