Grilled MOJO Turkey Cutlets

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About the Recipe

Ingredients

  • 1 ¼ to 1 ½ pounds 1/3-inch-thick turkey cutlet, about 1/3-inch thick

  • ¾ cup La Lechonera Natural Mojo All Purpose Marinade, additional as instructed

MOJO Pinto Beans:

  • 4 strips uncooked bacon

  • 1 teaspoon smoked hot paprika

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon granulated garlic

  • 2 teaspoons kosher salt

  • 1 pound pinto beans, rinsed and picked through

  • 1 cup La Lechonera Natural Mojo All Purpose Marinade, additional as instructed

  • 3 ½ cups low-sodium chicken broth

  • 1 ½ teaspoons teaspoon kosher sea salt

  • ¼ cup chopped green onion

  • ¼ cup chopped cilantro

MOJO Arugula Salsa Verde:

  • ¼ cup La Lechonera Natural Mojo All Purpose Marinade

  • 1 cup fresh baby arugula, loose pack

  • 1 cup fresh cilantro, loose pack

  • ½ cup fresh basil, loose pack

  • 2 medium green onions, roughly chopped

  • ½ tablespoon grated jalapenos

  • 1 tablespoon canola oil

  • ¼ teaspoon salt


Grill and Finishing Touch:

  • 1 tablespoon canola oil

  • 2 tablespoons La Lechonera Natural Mojo All Purpose Marinade

  • 1 tablespoon agave syrup

  • ½ fresh lime, juice

  • ¼ cup chopped green onions

  • 1/4 cup chopped cilantro

Preparation

Mojo Beans

  1. Press the saute button on an electric pressure cooker and preheat on high heat. Once the interior pot is hot, add the bacon and onion. Cook, stirring frequently, until the bacon fat has rendered, about 5 minutes.

  2. Stir in the paprika, cumin, coriander, garlic, and salt; stir until the spices are fragrant, about 30 seconds.

  3. Add the pinto beans, La Lechonera Mojo Marinade, and chicken broth. Secure the lid of the pressure cooker and cook on high for 45 minutes, allowing the pressure to release naturally, this usually takes about 15-20 minutes.

  4. Allow the beans to sit in the juices in the pressure cooker for at least 5 minutes before stirring in additional ingredients. Taste the beans and season with additional salt, or to bring out the flavors add 2 tablespoons La Lechonera Natural Mojo All Purpose Marinade.

  5. Stir in cilantro and green onions. Serve in a cast iron skillet with Mojo Turkey Cutlets on top. Garnish with cilantro and green onions.

Note: Cooked beans will last for 1 week in the fridge or freeze.


MARINADE Mojo Turkey Cutlets

  1. While beans cook, place turkey in a dish and pour enough marinade to cover. Let marinate while preparing cooked beans, or up to 2 hours.

  2. Make Mojo Herb while turkey marinades.

BLEND Mojo Salsa Verde

  1. In a food processor, blend marinade, arugula, cilantro, basil, green onion, jalapenos, canola oil, and salt, until smooth. Set aside.

GRILL

  1. Remove from marinade and pat turkey cutlets with a paper towel. Prepare grill for medium-high direct heat.

  2. Brush grill and turkey cutlets with canola oil. Grill turkey over hot grill for 3-4 minutes on each side, basting with about 2 tablespoons La Lechonera Natural Mojo All Purpose marinade.

  3. During the last minute of cooking drizzle with agave syrup and lime juice on both sides.

GARNISH

  1. Transfer turkey cutlets from heat to a skillet of Quick MOJO Pinto Beans. Drizzle with MOJO Arugula Salsa Verde. Garnish with green onion, cilantro, arugula, and lime slices. Enjoy!