Coastal Turkey and Corn Pepián with Yellow Chili and Basil

Instructions

1. 1

   1. Place the yellow potatoes in a pot with enough water to cover and a pinch of salt. Cook over medium heat until tender, 18 to 22 minutes. Drain, keep warm, and cover.

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   2. Meanwhile, blend 350 g (about 2 1/3 cups) of the corn with 250 ml (1 cup) of the stock until thick and slightly coarse. Set aside. Keep the remaining 150 g (1 cup) of corn separate to add texture to the stew.

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   3. Season the turkey cubes with 1 tsp salt, black pepper, and ground cumin. Heat 1 tbsp vegetable oil in a wide pot over medium-high heat and brown the turkey for 4 to 5 minutes, turning to sear several sides. Remove and set aside.

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   4. In the same pot, add the remaining 1 tbsp vegetable oil. Add the red onion and cook over medium heat for 5 minutes, until translucent. Add the garlic, yellow chili paste, and dried oregano, and cook 2 minutes more, stirring so the paste cooks without burning.

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   5. Pour in the white wine and let it reduce for 1 minute. Add the blended corn mixture, the remaining stock, and the reserved corn. Stir well and cook over medium-low heat for 8 minutes, stirring often to prevent sticking.

6. 6

   6. Return the turkey to the pot and cook the pepián over low heat for 10 to 12 minutes, until the turkey is cooked through and the sauce is creamy. If checking with a thermometer, the center of the turkey should reach 165°F / 74°C.

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   7. Add the evaporated milk and fresh basil. Cook 2 more minutes over very low heat, without letting it boil vigorously, to preserve the basil’s color and aroma.

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   8. Turn off the heat and add the lime juice. Taste and adjust with the remaining salt if needed.

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   9. To serve, divide the yellow potatoes among shallow bowls, spoon the turkey pepián over them, and finish with the fresh cheese cubes on top. If desired, warm the serving bowls in a 200°F / 95°C oven for 5 minutes before plating.