Turkey Seco with Tamarind and Panela, served with Sautéed Hominy, Corn, and Herbs

Instructions

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   1. In a bowl, season the turkey with half of the garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, annatto, and oregano. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Place the tamarind pulp in the hot water and let it sit for 5 minutes. Mash it with a spoon and strain if it contains fibers or seeds. Reserve the liquid.

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   3. Heat 2 tablespoons of oil in a wide pot over medium-high heat. Once hot, brown the turkey in batches for 6 to 8 minutes total, turning to sear several sides. Remove and set aside.

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   4. In the same pot, add the red onion, red bell pepper, and remaining garlic. Cook for 4 minutes over medium heat until softened. Add the tomato and cook 3 more minutes, lightly crushing it so it breaks down.

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   5. Stir in the grated panela, beer, stock, and the reserved tamarind liquid. Scrape the bottom of the pot to release the browned bits. Return the turkey to the pot along with half of the chopped cilantro.

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   6. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 40 to 45 minutes, until the turkey is tender and the sauce thickens slightly. Adjust with the additional 3/4 teaspoon salt and the remaining pepper if needed.

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   7. Meanwhile, make the sautéed hominy. In a large skillet, melt the butter with the remaining tablespoon of oil over medium heat. Add the remaining red onion and cook for 2 minutes.

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   8. Add the corn and cook for 3 to 4 minutes. Stir in the cooked hominy and 1/4 teaspoon salt. Sauté for 5 to 6 minutes until heated through and lightly golden in spots.

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   9. Turn off the heat for the hominy and add the scallions, parsley, and lime juice. Mix and keep covered to stay warm.

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    10. Uncover the seco and cook 5 more minutes if you want a more concentrated sauce. Add the remaining chopped cilantro and stir.

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    11. Serve a portion of sautéed hominy on each plate and place the turkey seco with plenty of sauce on top or alongside.

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    12. If you prefer to reheat the dish in the oven, place it in an oven-safe dish, cover, and warm at 180 °C / 350 °F for 10 to 15 minutes, until fully heated through.