Turkey Breast with Passion Fruit Chili Sauce, Yuca Cakes, and Warm Corn Salad

Instructions

1. 1

   1. Season the turkey breast cutlets with 4 g (3/4 tsp) salt, black pepper, half of the garlic, cumin, and 3 g (1 tsp) ground annatto. Let rest for 15 minutes while you prepare the remaining components.

2. 2

   2. Place the yuca in a pot with enough water and 2 g (1/2 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any fibrous cores, and mash while hot with the butter, cornstarch, and fresh cheese until you get a smooth dough.

3. 3

   3. Shape the yuca mixture into 8 cakes. If it sticks, lightly moisten your hands. Set the cakes aside on a tray.

4. 4

   4. For the sauce, heat 15 ml (1 tbsp) oil in a skillet over medium heat. Sauté the white onion for 4 minutes. Add the remaining garlic, the mild red chili, and the rest of the ground annatto, and cook 1 minute more.

5. 5

   5. Add the passion fruit pulp, chicken broth, grated panela, and 2 g (1/2 tsp) salt. Cook over medium heat for 8 to 10 minutes, until the sauce thickens slightly. Stir in half of the cilantro and keep warm.

6. 6

   6. In another skillet, heat 15 ml (1 tbsp) oil over medium-high heat. Sear the turkey cutlets for 3 to 4 minutes per side, or until they reach a safe internal temperature of 165°F and 74°C. Transfer them to the sauce skillet and cook together for 2 minutes so the flavors meld.

7. 7

   7. Meanwhile, heat 15 ml (1 tbsp) oil in a nonstick skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side, until crisp and deeply golden.

8. 8

   8. For the warm salad, cook the corn kernels in a dry skillet or with a spoonful of pan juices for 3 to 4 minutes. Toss them with the red onion, lemon juice, remaining cilantro, and the final 1/2 tsp salt.

9. 9

   9. Serve the turkey cutlets topped with the passion fruit chili sauce. Accompany with the golden yuca cakes and the warm corn and red onion salad.