Honduran-Style Turkey in Roasted Coyol Sauce with Sweet Potato Tamalitos and Cucumber Chimol

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Place the coyol fruits, tomatoes, half of the sliced onion, half of the sweet pepper in strips, and 2 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 20 minutes, until the vegetables are browned and the coyol is softened.

2. 2

   2. Meanwhile, cook the sweet potato in a pot with enough water for 12 to 15 minutes, until tender. Drain and mash it with the butter, a pinch of salt, and 2 tablespoons chicken broth.

3. 3

   3. In a bowl, mix the sweet potato mash with the masa harina, 120 ml / 1/2 cup chicken broth, 1 tablespoon chopped cilantro, and a pinch of black pepper. The mixture should be soft and shapeable.

4. 4

   4. Divide the dough into 4 portions and place it onto the banana leaf squares. Shape into oblong tamalitos, wrap well, and place in a steamer. Steam for 25 minutes, until firm.

5. 5

   5. Remove the roasted coyol, tomatoes, onion, sweet pepper, and garlic from the oven. Blend them with 180 ml / 3/4 cup chicken broth, ground annatto, ground cumin, and 2 tablespoons sour orange juice until smooth.

6. 6

   6. Strain the sauce if you want a finer texture. Then pour it into a wide skillet and cook over medium heat for 8 minutes, stirring occasionally, until slightly thickened. Adjust with a pinch of salt and pepper.

7. 7

   7. Season the turkey cutlets with the remaining salt, black pepper, 2 tablespoons sour orange juice, and 1 finely chopped garlic clove. Let rest for 10 minutes.

8. 8

   8. Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat. Sear the turkey for 2 minutes per side. Add the coyol sauce over the turkey and transfer the skillet to the oven at 375 °F / 190 °C for 12 minutes, or until the turkey is cooked through but still juicy.

9. 9

   9. While the turkey bakes, make the chimol by mixing the cucumber, the remaining diced onion, the remaining diced sweet pepper, 1 chopped garlic clove, the rest of the cilantro, 2 tablespoons sour orange juice, and a pinch of salt in a bowl. Let it rest for 5 minutes.

10. 10

    10. Serve each portion of turkey covered with coyol sauce, alongside one warm sweet potato tamalito and a generous spoonful of cucumber chimol.

11. 11

    11. If you want to keep the dish warm before serving, cover it and hold it in the oven at 170 °F / 75 °C for no more than 10 minutes so the turkey does not dry out.