Pasilla Turkey Stew with Golden Yuca Cakes and Mango Pepita Salad

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the pasilla chiles on a small tray and toast for 2 to 3 minutes, watching carefully so they do not burn. Transfer them to a bowl with 120 ml (1/2 cup) hot water and let them soak for 10 minutes.

2. 2

   While the chiles soak, season the turkey cubes with 4 g (3/4 tsp) salt and 1 g (1/4 tsp) black pepper.

3. 3

   Blend the soaked chiles with the chopped tomato, 90 g (about 3/4 cup) diced onion, garlic, cumin, oregano, and 120 ml (1/2 cup) chicken broth until smooth.

4. 4

   Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium-high heat. Brown the turkey for 4 to 5 minutes, stirring, until sealed on the outside. Remove and set aside.

5. 5

   In the same skillet add another 15 ml (1 tbsp) vegetable oil and sauté 90 g (about 3/4 cup) sliced onion for 3 minutes. Pour in the blended sauce and cook for 5 minutes, stirring, until it becomes darker and fragrant.

6. 6

   Return the turkey to the skillet, add the remaining 240 ml (1 cup) chicken broth, partially cover, and cook over medium-low heat for 18 to 20 minutes, until the turkey is tender and the sauce is slightly thickened. Adjust with 2 g (1/4 tsp) salt and 1 g (1/4 tsp) black pepper.

7. 7

   For the cakes, mix the mashed yuca with the pre-cooked cornmeal, half of the chopped cilantro, 15 ml (1 tbsp) lime juice, and 2 g (1/4 tsp) salt. Shape into 8 compact cakes.

8. 8

   Heat the remaining 15 ml (1 tbsp) vegetable oil in a nonstick skillet over medium heat. Cook the yuca cakes for 4 to 5 minutes per side until golden and crisp.

9. 9

   For the salad, combine the mango, cucumber, toasted pumpkin seeds, the rest of the cilantro, honey, the remaining 30 ml (2 tbsp) lime juice, 2 g (1/4 tsp) salt, and a pinch of black pepper.

10. 10

    Serve the hot turkey stew with the golden yuca cakes on the side and the mango pepita salad on top or alongside.