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Turkey in Spiced Vinegar Sauce |
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Serves: 4 Print this Recipe(Pavo en Escabeche Oriental) Category: Turkey The cuisine of Yucatán is based on Mayan cooking traditions, with Spanish and even Lebanese, influences. A great number of Lebanese settled in Merida several generations ago and the ingredients from that cuisine mingled with Mayan and Spanish ingredients to create many of today's Yucatecan dishes. I first sampled this dish of spiced turkey and onions in broth at Los Almendros Restaurant in Merida, known for traditional regional cuisine. My husband and I were invited to the kitchen and the cooks urged us to taste some of the special dishes. The finished dish is a juicy stew, so serve it with crusty bread. 1/3 cup Yucatán Green Seasoning Paste 2 1/2 pounds turkey thighs 1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth 2 cloves garlic (medium), thinly sliced 1 teaspoon dried oregano (Mexican variety preferred), crumbled 4 allspice berries, or 1/4 teaspoon ground allspice 2 tablespoons olive oil or vegetable oil 1 large white onion, halved lengthwise and sliced crosswise 2 tablespoons vegetable oil 1/4 cup unseasoned rice vinegar 1/2 teaspoon salt, or to taste 1. Prepare the seasoning paste. Cover and reserve. Then put the turkey in a large pot. Add the broth and 4 cups of water. Bring to a boil over medium heat, skimming off the foam that rises to the top, and cook about 5 minutes. Add the garlic, oregano, and allspice berries. Partially cover, and simmer over low heat about 1 hour, or until the turkey is tender. Cool in the broth. 2. When lukewarm, remove the turkey. Pull off the skin and discard. Strain the broth into a bowl and reserve. Rub half of the reserved seasoning paste all over the turkey thigh and let stand 20 minutes. 3. Meanwhile, heat 1 tablespoon of the oil in a skillet and cook the onion, stirring, 1 minute. Transfer to a bowl. Stir in the vinegar, 1/4 teaspoon of the salt, and 2 tablespoons of water. Let marinate at room temperature. 4. Preheat the oven broiler. Place an oven rack about 5 inches from the broiler. Brush the turkey with the remaining tablespoon of oil and place on a baking sheet or on the broiler pan. Broil the turkey 3 to 4 minutes per side, or until the meat browns. (Take care not to let it burn.) 5. Remove the turkey and when cool enough to handle, separate the meat from the bone. Tear or cut the meat into bite-size pieces. Discard the bone and sinews. Reheat 4 cups of the reserved broth in a saucepan. Add the turkey meat, reserved onions, 2 tablespoons of the remaining seasoning paste, and the remaining salt. Bring to a boil, then reduce the heat to low and simmer about 5 minutes, or until completely heated through. Adjust salt, if needed. Divide the stew among 4 shallow soup bowls. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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