Rodeo Beef or Pork

Ingredients

4 turkey portions

3 tbsp malt vinegar

1 tsp salt

black pepper

½ tsp sugar

25g/1oz sesame seeds

25g/1oz almonds

25g/1 oz peanuts

4 tbsp oil

50g/2oz raisins

FOR THE SALSA ADOBADA

3 garlic cloves

1 cinnamon stick

1 large onion, chopped

2 tbsp oil

75ml/3f I oz tomato puree

750ml/11/4 pints chicken stock

1 tbsp grated plain chocolate

3 tbsp chilli powder or 75ml/3f I oz mole powder

1/2 tsp sugar

Method

1          Place the turkey portions in a bowl and sprinkle with the vinegar, salt, pepper and sugar. Leave to marinate for 1 hour.

2          Make the Salsa adobada by blending the garlic, cinnamon and onion to a paste. Fry the onion paste in the oil for about 5 minutes, stirring constantly, then add the remaining ingredients and set aside.

3          Put the sesame seeds, almonds and peanuts into a frying pan and dry fry them, turning frequently, for about 4 minutes until golden.  

4          Preheat the oven to 180C/ 350F/Gas 4. Heat the oil in a heavy-based, ovenproof casserole dish and fry the marinated turkey pieces until golden on all sides. Add the Salsa adobada, fried seeds and nuts, and the raisins. Cover the casserole and bake for about 134 hours. Stir occasionally to avoid burning.