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1
Boil 1 cup of water and add the peanuts, turn down heat and simmer for 10 minutes or until the peanuts are softened.
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2
Using a cast-iron skillet, on high heat, char the onions( with the paper skin on, roots removed), the garlic(with the paper skin on) and the chile peppers until blackened nearly all over.
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3
Remove from the heat and let cool for 15 minutes or until cool enough to handle.
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4
Seperate the cloves from the head of garlic and peel, reserve for later.
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5
Peel the burnt paper skin off of onions, the first layer of the onions will be a bit blackened too, leave it on.
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6
Coarsely chop them.
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7
Drain the peanuts and add to a blender jar with the onions, lime juice, cilantro, cumin, ancho powder, nutmeg, cinnamon, and the salt.
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8
Mix until it is a smooth, but thick paste, adding a bit of water if necessary to release the blades of the blender.
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9
Rub this on the cubed turkey meat, stir it in well and marinate overnight covered in the fridge.
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10
The next day, remove meat, and discard excess marinade.
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11
Heat 2 TB oil in an oven proof skillet on medium heat, and lightly brown the meat, taking care NOT to burn the paste.
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12
It is imperative that you do not burn the paste, as it will become bitter.
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13
Once the meat is browned, add the garlic cloves, and the chiles-whole, not seeded, peeled or chopped.
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14
Add the chicken broth so that all the meat is just covered, stir, bring to a boil, cover, and put in the oven at 300F until the sauce is thickened, and the meat is very tender and can be easily shredded with a fork.
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15
About 1 1/2 hours, depending on skillet, and oven.
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16
Top with fresh pico de gallo and serve in a bowl with warm flour tortillas on the side!
