Ají Panca Turkey Stir-Fry with Creamy Hominy, Corn, and Herbs

Instructions

1. 1

   1. In a bowl, combine the turkey strips with 2 tablespoons (30 g) ají panca paste, half of the minced garlic, the cumin, dried oregano, 1 tablespoon (15 ml) red wine vinegar, soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let rest in the refrigerator for 15 minutes.

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   2. Meanwhile, make the creamy hominy. Place the cooked hominy and corn kernels in a saucepan with the hot chicken broth. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the corn is tender and the liquid reduces slightly.

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   3. Add the butter, fresh cheese, half of the chopped cilantro, the mint, 1 tablespoon (15 ml) lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan. Cook 2 to 3 minutes more, lightly crushing part of the hominy with a spoon to create a creamy yet rustic texture. Keep warm over very low heat.

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   4. Heat a wok or large skillet over high heat until very hot. If you prefer to hold the turkey warm in the oven, preheat it to 200°F / 95°C.

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   5. Add 2 tablespoons (30 ml) vegetable oil to the wok and sear the marinated turkey in batches for 2 to 3 minutes per batch, tossing constantly, until cooked through and lightly caramelized at the edges. Remove and keep warm.

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   6. In the same wok, add the remaining 1 tablespoon (15 ml) vegetable oil. Add the red onion, fresh ají amarillo, and the remaining minced garlic. Stir-fry for 1 to 2 minutes so the onion stays glossy but still crisp.

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   7. Add the tomato, the remaining 1 tablespoon (15 g) ají panca paste, the remaining red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over high heat for 1 minute, just until the tomato is heated but not falling apart.

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   8. Return the turkey to the wok, add the remaining chopped cilantro, and toss for 30 to 60 seconds to combine the juices and sauce. Taste and adjust salt if needed.

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   9. Spoon a generous base of creamy hominy onto each plate and top with the ají panca turkey stir-fry. Finish with extra cilantro or mint leaves if desired and serve immediately.