Creamy Corn and Huacatay Pepián with Seared Turkey and Red Onion Pickles

Instructions

1. 1

   1. In a bowl, combine the thinly sliced red onion with the red wine vinegar, lime juice, sugar, and 1/4 teaspoon salt. Massage for 30 seconds and let it rest for 20 minutes to make quick pickles.

2. 2

   2. Place the white bread in a small bowl and cover it with 120 ml (1/2 cup) of the chicken stock. Let it soak for 10 minutes.

3. 3

   3. Season the turkey cutlets with the ground cumin, dried oregano, 1 tablespoon ají amarillo paste, 1 teaspoon salt, and black pepper. Set aside while you start the pepián.

4. 4

   4. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the chopped red onion and sauté for 4 to 5 minutes until translucent. Stir in the garlic and cook 1 minute more.

5. 5

   5. Add 2 tablespoons ají amarillo paste and cook for 2 minutes, stirring so it loses its raw taste. Add the corn kernels and sauté for 3 minutes.

6. 6

   6. Transfer the corn mixture to a blender with the soaked bread and its liquid, 480 ml (2 cups) chicken stock, and half of the huacatay. Blend until thick and fairly smooth.

7. 7

   7. Return the mixture to the pot and add the remaining chicken stock. Cook over medium-low heat for 12 to 15 minutes, stirring often so it does not stick. Stir in the evaporated milk, butter, and half of the queso fresco. Cook 3 more minutes. Adjust salt if needed.

8. 8

   8. While the pepián finishes cooking, heat a large skillet over medium-high heat with the remaining 1 tablespoon vegetable oil. Sear the turkey for 3 to 4 minutes per side, until fully cooked. If checking with a thermometer, the center should reach 165°F and 74°C. Remove and rest for 3 minutes.

9. 9

   9. Finely chop the remaining huacatay and stir it into the pepián off the heat to keep its fresh aroma.

10. 10

    10. To serve, spoon the creamy pepián into shallow bowls, place a seared turkey cutlet on top, and finish with the red onion pickles, the remaining queso fresco, and the toasted cancha corn.