Entree: Mexico – Tabasco – Tortuga en Verde (Slow-simmered turtle in a tangy green tomatillo and herb sauce from Tabasco)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) turtle meat, skinned and cut into 1–2 in pieces
- 4 cups (960 ml) chicken or vegetable broth
- 1 1/2 lb (700 g) tomatillos, husks removed and rinsed (about 10–12 medium)
- 3 serrano chiles (or 2 jalapeños), stemmed
- 1 medium white onion, quartered, approx. 6 oz (170 g)
- 4 cloves garlic
- 1 cup (packed) fresh cilantro leaves, approx. 25 g, plus extra for garnish
- 1 tbsp (2 g) fresh epazote, chopped, or 1 tsp (1 g) dried epazote (optional)
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 ml) fresh lime juice
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) masa harina mixed with 1/4 cup (60 ml) water to make a slurry (optional, for slight thickening)
- 1 bay leaf

Instructions

1. Rinse the turtle pieces and place them in a pot. Cover with water, bring to a boil, and simmer 10 minutes to remove impurities. Drain and rinse the meat; discard the blanching water.
2. Return the blanched turtle to the pot, add the 4 cups (960 ml) broth and the bay leaf. Bring to a gentle simmer, cover, and cook until the meat is tender, about 1 to 1 1/2 hours depending on size. Skim any foam that rises.
3. While the meat simmers, roast the tomatillos, serranos, and quartered onion on a dry skillet or under a broiler, turning, until charred and softened, about 6–8 minutes.
4. In a blender, combine the roasted tomatillos, chiles, onion, garlic, cilantro, epazote (if using), lime juice, 1 tsp (5 g) salt, and 1/4 cup (60 ml) of water. Blend to a smooth green sauce.
5. Heat 2 tbsp (30 ml) vegetable oil or lard in a skillet over medium heat. Pour in the blended green sauce and simmer 5–8 minutes to deepen the flavor and reduce rawness. Taste and adjust seasoning with remaining salt and pepper.
6. Strain the simmered green sauce into the pot with the tender turtle meat. Stir to combine, then add the masa harina slurry if using to slightly thicken; simmer uncovered 15–20 minutes so the flavors meld and the sauce reduces.
7. Remove the bay leaf, adjust seasoning with more salt or lime juice if desired, and finish with a handful of chopped cilantro.
8. Serve hot with white rice, warm corn tortillas, or fried plantains and extra cilantro for garnish.