Turkey in roasted tomato pepián sauce with cilantro rice and golden plantain

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the tomatoes, 100 g of the onion, and 4 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) oil and roast for 18 minutes, until the tomatoes are very soft and lightly browned at the edges.

2. 2

   2. Meanwhile, heat a dry skillet over medium heat. Toast the pumpkin seeds for 3 to 4 minutes, stirring constantly, until nutty and fragrant. Remove. In the same skillet, toast the sesame seeds for 1 minute, then toast the tortilla strips and ancho chile for 1 to 2 minutes, making sure they do not burn.

3. 3

   3. Transfer the toasted ancho chile to a bowl and cover it with a little hot broth for 5 minutes to soften.

4. 4

   4. Blend the roasted tomatoes, roasted onion and garlic, pumpkin seeds, sesame, tortilla, softened ancho chile, cinnamon, cumin, oregano, 500 ml (2 cups) broth, half of the cilantro, 4 g (about 3/4 tsp) salt, black pepper, and lime juice until smooth.

5. 5

   5. Heat 15 ml (1 tbsp) oil in a wide pot over medium-high heat. Add the turkey cubes, season with the remaining salt, and brown for 5 to 6 minutes, stirring, until no longer pink on the outside. Transfer to a plate.

6. 6

   6. In the same pot, pour in the blended sauce and cook for 5 minutes over medium heat, stirring often, until slightly thickened and deeper in color.

7. 7

   7. Return the turkey to the pot, reduce the heat, and cook for 12 to 15 minutes, stirring occasionally, until the turkey is cooked through and tender and the sauce coats the meat well.

8. 8

   8. For the rice, heat 10 ml (2 tsp) oil in another saucepan over medium heat. Sauté the remaining 80 g onion and 2 minced garlic cloves for 2 minutes. Add the rice and cook for 1 minute, stirring to coat it with oil.

9. 9

   9. Add 250 ml (1 cup) broth and 125 ml (1/2 cup) water. Once boiling, reduce to low, cover, and cook for 15 minutes. Turn off the heat, let stand for 5 minutes, then fold in the remaining cilantro with a fork to fluff the rice.

10. 10

    10. While the rice cooks, heat the remaining 5 ml (1 tsp) oil in a skillet over medium heat. Cook the ripe plantain for 2 to 3 minutes per side until caramelized on the surface and tender inside.

11. 11

    11. Serve the cilantro rice as the base, spoon the turkey in roasted tomato pepián sauce over it, and add the golden plantain on the side.

12. 12

    12. If reheating the dish, heat it until the center reaches at least 74°C / 165°F.