Turkey Seco with Tamarillo and Barley Rice with Roasted Squash

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. In a bowl, toss the squash with 1 tablespoon achiote oil, 1/2 teaspoon salt, the dried oregano, and a pinch of black pepper. Spread on a tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender and lightly browned.

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   2. Season the turkey with the remaining salt, black pepper, cumin, and half of the crushed garlic. Let it rest for 10 minutes while you prepare the sofrito.

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   3. In a wide pot, heat the remaining tablespoon of achiote oil over medium heat. Brown the turkey for 4 to 5 minutes per side. Remove and set aside.

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   4. In the same pot, add the red onion, green bell pepper, and the rest of the garlic. Cook for 5 to 6 minutes, stirring, until the vegetables are soft and fragrant.

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   5. Add the chopped tamarillo and cook 4 minutes more. Stir in the lager beer, broth, panela, and sour orange juice. Mix well, scraping the bottom of the pot to incorporate all the flavor.

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   6. Return the turkey to the pot, partially cover, and cook over medium-low heat for 35 to 40 minutes, until the turkey is tender and the sauce has slightly thickened. Add half of the chopped cilantro during the last 5 minutes of cooking.

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   7. While the seco cooks, prepare the barley rice. In a saucepan, combine the pearl barley, white rice, water, and a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook for 28 to 32 minutes, until the barley and rice are tender and the liquid has been absorbed. Turn off the heat and let it rest for 5 minutes.

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   8. Fluff the barley rice with a fork and mix in the chopped scallion for freshness.

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   9. Taste the seco sauce and adjust salt if needed. Serve the turkey with plenty of tamarillo sauce, alongside the barley rice and roasted squash. Finish with the remaining cilantro on top.