Criollo Turkey Seco with Naranjilla and Panela served with Achiote Sweet Potato Mash and Warm Lupini Bean Salad

Ecuadorian Food

Intermediate

Criollo Turkey Seco with Naranjilla and Panela served with Achiote Sweet Potato Mash and Warm Lupini Bean Salad

Name: Criollo Turkey Seco with Naranjilla and Panela served with Achiote Sweet Potato Mash and Warm Lupini Bean Salad
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 1.5 lb turkey, medium cubes; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp achiote oil; 1 cup white onion, chopped; 4 cloves garlic, minced; 3/4 cup green bell pepper, chopped; 1 cup naranjilla, blended and strained; 1 cup lager beer; 2 tbsp grated panela; 1/2 cup loosely packed culantro, chopped; 1/4 cup parsley, chopped; 1 1/2 cups chicken broth or water; 1.5 lb sweet potato, peeled and chunked; 2 tbsp butter; 1/2 cup milk; 2 cups cooked peeled lupini beans; 1/2 cup red onion, thinly sliced; 3/4 cup tomato, small dice; 2 tbsp lemon juice; 1 tbsp vegetable oil

An original dish inspired by Ecuadorian flavors: turkey seared and gently braised in an aromatic sauce of naranjilla, panela, beer, and herbs, served with silky achiote sweet potato mash and a warm salad of lupini beans, red onion, and tomato.

30 minPrep

70 minCook

100 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g turkey, medium cubes (pierna or pechuga)
8 g salt (divided)
2 g black pepper (freshly ground)
3 g ground cumin
30 ml achiote oil
150 g white onion, chopped
12 g garlic, minced
100 g green bell pepper, chopped
240 ml naranjilla, blended and strained
240 ml lager beer
25 g grated panela
20 g culantro, chopped
10 g parsley, chopped
360 ml chicken broth or water
700 g sweet potato, peeled and chunked
30 g butter
120 ml milk
300 g cooked peeled lupini beans
80 g red onion, thinly sliced
120 g tomato, small dice
30 ml lemon juice
15 ml vegetable oil

Nutrition facts

per serving

485 kcal

Calories

37 g

Protein

34 g

Carbs

21 g

Fat

6 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Season the turkey with 4 g (3/4 tsp) of the salt, black pepper, and ground cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large pot over medium-high heat. Add the vegetable oil and 15 ml (1 tbsp) of achiote oil. Brown the turkey in batches for 5 to 7 minutes until lightly colored. Remove and set aside.
3
3. In the same pot, add the white onion, garlic, and green bell pepper. Cook for 4 minutes, stirring, until softened.
4
4. Add the blended and strained naranjilla, lager beer, grated panela, half of the culantro, and the chicken broth or water. Stir well, scraping up the bottom of the pot.
5
5. Return the turkey to the pot and once it comes to a boil, reduce to medium-low heat. Cook covered for 40 to 45 minutes, until the turkey is tender and the sauce is slightly thickened. Adjust with 2 g (1/2 tsp) salt if needed.
6
6. Meanwhile, place the sweet potato in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 15 to 20 minutes, until very soft. Drain well.
7
7. Mash the hot sweet potato with the butter, milk, the remaining 15 ml (1 tbsp) achiote oil, and 2 g (1/4 tsp) salt until smooth and creamy. Keep warm over very low heat for 2 to 3 minutes, stirring so it does not stick.
8
8. For the warm salad, combine the lupini beans with the red onion, tomato, lemon juice, parsley, and a pinch of salt. Warm it for 2 minutes in a skillet over low heat just until heated through, without breaking down the tomato.
9
9. For a more refined presentation, preheat the oven to 200 °C / 400 °F. Place the cooked turkey in an ovenproof dish and bake for 5 minutes to slightly concentrate the sauce before serving.
10
10. Serve a base of sweet potato mash, top with the turkey seco and its sauce, and add the warm lupini salad on the side. Finish with the remaining chopped culantro.

Chef tips

For deeper flavor, let the seasoned turkey rest for 30 minutes before browning. If the naranjilla is very tart, add 1 extra teaspoon of panela at the end.

Substitutions

You can replace the turkey with chicken. If naranjilla is unavailable, use a mix of mild passion fruit juice and a little lime, though the flavor will change. For a dairy-free version, use unsweetened plant milk and oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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