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Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

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Serves 4

  • by Dawn Yanagihara-Mitchell from Fine Cooking
    Issue 108

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.

  • 5 to 6 Tbs. olive oil
  • 3 medium cloves garlic, thinly sliced
  • 1/2 plus 1/8 tsp. ground cumin
  • 1/2 cup fresh tangerine juice (from 2 tangerines)
  • 2 Tbs. fresh lime juice (from 1 lime)
  • 1/2 tsp. seeded and minced habanero chile
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, chopped
  • One 15-1/2-oz. can black beans, rinsed and drained
  • 2 Tbs. chopped fresh cilantro
  • 4 turkey breast cutlets (about 1-1/4 lb.)

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Serving Suggestions

Serve with a Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots

nutrition information (per serving):
Calories (kcal): 410; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 2.5; Protein (g): 39; Monounsaturated Fat (g): 13; Carbohydrates (g): 22; Polyunsaturated Fat (g): 2; Sodium (mg): 210; Cholesterol (mg): 95; Fiber (g): 5;

Photo: Scott Phillips

I used orange juice instead of tangerine, a fresno chile instead of a habanero, and turkey tenderloins instead of cutlets. The tenderloins took longer to cook obviously and the sauce wasn't very spicy (we ended up putting habanero hot sauce on). But it was still really delicious. I would recommend serving this with rice (we didn't and I felt like I needed something else.)

Made this last night. Used my new carbon steel skillet which worked fine. Next time, I will deglaze pan with mojo as fond. Will add flavor. Good and really quick. I used jalapeño instead of habanero because I had them.

This is definitely a family favorite. I've made this recipe several times without any modification and it is perfect the way it is. We really enjoyed the sweetness of the garlic as well as the habanero flavor in the mojo sauce.

Fab, really enjoyed this recipe, great flavors.

This is wonderful!! The Mojo Sauce and black beans are the stars, to be sure. I used slightly less garlic than called for as it can become overpowering, but otherwise was true to the recipe. Think I'll use the beans as filling for quesadilla as they were so good. Yum. This is a keeper.

On a night when I craved a Latin-inspired meal, this dish filled the bill. I followed the recipe pretty faithfully other than subbing chicken cutlets for turkey, flat parsley for cilantro (husband hates cilantro), and jalapeno for habanero pepper. People who change recipes completely then review them irritate me, but I feel these alterations did not change the character of the recipe. I love the combination of tangerine and lime, as well as the slices of garlic, in the mojo. I plated it up with homemade guac and mango salsa on a bed of mixed greens. It's a keeper.

This is a great recipe-- fast, easy and delicious. The sauce is simple and adds tons of flavor to plain-old-chicken. This is definitely going in my weeknight rotation.

We adapted this recipe for a vegetarian meal by skipping the turkey and serving it over rice. We cut the amount of habanero in half and it wasn't very spicy. (I'm pretty whimpy about hot food.) I liked the flavor, but I wish the sauce was thicker.

My husband made this for dinner last night. The sauce was delicious and only a bit spicy, and the cutlets were tasty. The beans were also very good. We served this with some borwn rice. All in all, it was a delicious and easy supper.

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