Turkey in Tamarind and Guajillo Chile Adobo with Corn and Cheese Patties, and Jicama Cucumber Salad

Name: Turkey in Tamarind and Guajillo Chile Adobo with Corn and Cheese Patties, and Jicama Cucumber Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb turkey cutlets; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 4 large dried guajillo chiles; 1 cup hot water; 1/4 cup tamarind pulp; 4 cloves garlic; 1 cup white onion; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated piloncillo or brown sugar; 1/2 cup chicken broth or water; 1 cup masa harina; 3/4 cup corn kernels; 3.5 oz fresh cheese; 1 large egg; 6 tbsp water; 2 cups jicama; 1 1/2 cups cucumber; 1/2 cup fresh cilantro; 3 tbsp lime juice; 1 tbsp honey

An original Latin American-inspired dish featuring seared turkey cutlets coated in a sweet-tangy tamarind and guajillo sauce, served with tender corn and fresh cheese patties and a crisp jicama, cucumber, and cilantro salad.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g turkey cutlets (en 4 pieces)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
20 g dried guajillo chiles (without stalk ni semillas)
240 ml hot water (for remojar the chiles)
60 g tamarind pulp (without semillas)
12 g garlic (pelado)
120 g white onion (chopped, divided)
2 g ground cumin
1 g dried oregano
12 g grated piloncillo or brown sugar
120 ml chicken broth or water (for ajustar the sauce)
120 g masa harina
120 g corn kernels (fresh or descongelados)
100 g fresh cheese (desmoronado)
50 g egg
90 ml water (approx., for the dough)
200 g jicama (cut en bastones finos)
180 g cucumber (en medias lunas finas)
20 g fresh cilantro (chopped)
45 ml lime juice (freshly squeezed)
15 ml honey

Nutrition facts

per serving

428 kcal

Calories

35 g

Protein

31 g

Carbs

18 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Season the turkey cutlets on both sides with 4 g (3/4 tsp) salt and the black pepper. Set aside while you prepare the sauce.
2
2. Place the dried guajillo chiles in a bowl with 240 ml (1 cup) hot water and soak for 10 minutes until softened.
3
3. Blend the soaked chiles with the tamarind pulp, garlic, half of the white onion, ground cumin, dried oregano, grated piloncillo, 120 ml (1/2 cup) of the chile soaking liquid, and the chicken broth or water until smooth.
4
4. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Pour in the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Season with 2 g (1/4 tsp) salt and keep warm.
5
5. In a bowl, mix the masa harina with the corn kernels, fresh cheese, egg, the remaining white onion, 2 g (1/4 tsp) salt, and 90 ml (6 tbsp) water. Knead until you have a moist but shapeable mixture.
6
6. Form 8 small patties with the corn and cheese mixture. For a firmer texture, chill them for 10 minutes before cooking.
7
7. Heat a griddle or nonstick skillet over medium heat, about 350°F and 175°C at the cooking surface. Add half of the remaining oil and cook the patties for 3 to 4 minutes per side until golden. Remove and keep warm.
8
8. In the same skillet, add the rest of the oil and cook the turkey cutlets over medium-high heat, about 375°F and 190°C at the cooking surface, for 3 to 4 minutes per side or until fully cooked and browned.
9
9. Return the tamarind-guajillo sauce to the skillet with the turkey and cook for 2 more minutes so the meat gets lightly glazed.
10
10. For the salad, combine the jicama, cucumber, fresh cilantro, lime juice, honey, and the final 1/4 tsp salt in a medium bowl. Toss well.
11
11. Serve each portion with one turkey cutlet topped with sauce, 2 corn and cheese patties, and a helping of jicama cucumber salad.

Chef tips

If you want a smoother sauce, strain it after blending. The patties cook best when the skillet is well heated and only lightly greased.

Substitutions

You can substitute the turkey with chicken breast. Jicama can be replaced with thinly sliced radishes or shredded cabbage. If you do not have piloncillo, use brown sugar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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