Clean & de-seed the dried Cascabel chilies by pulling the chili’s stem and taking out all the seeds inside; you can use your fingers or a spoon to do this. Don’t worry if the chili breaks, just keep all the bits of flesh. Again, make sure to wash your hands well after doing this otherwise you might find them burning a little.

Put the cleaned chilies in a small pot and cover them with plenty of water. Turn the heat on and bring the chilies to a boil. Lower the heat slightly and let them bubble for about 20 minutes. Turn the heat off and let the chilies rest in the water for a further 10 minutes. This soaking after cooking will make the chili skin very smooth and velvety.

Drained the chilies and put them in the blender or food processor, add the garlic cloves, the pepper, cumin, oregano, salt and half the water and blend them into a very smooth sauce. The rest of the water will be used in the next step.

Heat the oil in a deep, non-stick pan. Pour the chili & spicy sauce onto the oil and use the rest of the water to rinse and blender or food processor of any leftover sauce. All this water goes into the pan too. Cook the now runny sauce at gentle heat for about 3 minutes, or until it starts to thicken; at this point, add the turkey and mix well. Cook everything for about ten minutes or until the turkey has absorbed the sauce and it has now turned a ruby colour. Take it off the heat and let it rest for a few hours before using to allow the meat to soak all the flavours of the chili & spice sauce.