Relleno blanco

Cut the turkey breast and pork loin into 2-3 cm cubes. Season the turkey breast and pork loin generously with salt.

In a large pot, add 500 grams of water and bring to a boil. Add the seasoned turkey breast and pork loin. Reduce heat, cover, and simmer for 45-60 minutes, or until the meats are tender. Reserve the cooking liquid.

While the meats are cooking, prepare the recado blanco. Roughly chop 100 grams of white onion and 15 grams of garlic cloves. In a molcajete or spice grinder, grind the cumin seeds, black peppercorns, whole cloves, and Mexican oregano into a fine powder.