Quito-Style Turkey Seco with Babaco and Tender Barley

Instructions

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   1. Season the turkey pieces with 1 teaspoon of the salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. Place 100 g of the red onion, thinly sliced, in a bowl. Toss with 2 tablespoons of lime juice and 1/4 teaspoon of salt. Massage gently and let it pickle for at least 20 minutes.

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   3. Blend the babaco with the light beer until smooth. Set aside.

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   4. In a heavy pot or wide casserole, heat the annatto oil over medium heat. Brown the turkey in batches for 3 to 4 minutes per side until nicely colored. Remove and reserve.

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   5. In the same pot, add the remaining 200 g red onion, garlic, and red bell pepper. Cook for 5 minutes, stirring, until the onion softens. Add the cumin, oregano, and half of the cilantro; cook 1 minute more.

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   6. Pour the blended babaco and beer mixture into the pot and scrape the bottom to release the browned bits. Add the chicken stock, panela, and 2 more tablespoons of lime juice. Mix well.

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   7. Return the turkey to the pot. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 45 minutes, stirring occasionally, until the turkey is tender and the sauce lightly thickens.

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   8. Meanwhile, cook the pearled barley. Place it in a saucepan with enough water and a pinch of salt. Bring to a boil and cook over medium heat for 30 to 35 minutes until tender. Drain well.

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   9. Return the drained barley to the hot pot and add the butter, parsley, the remaining cilantro, and 1/4 teaspoon salt. Stir until the butter melts and the barley looks glossy and aromatic.

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    10. Taste the seco and adjust with the remaining salt if needed. If you want a slightly thicker sauce, simmer uncovered for 5 additional minutes.

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    11. To serve, spoon a bed of tender barley onto each plate, top with the turkey seco and plenty of sauce, finish with the pickled onion, and serve with avocado wedges and Ecuadorian hot sauce to taste.

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    12. If you prefer to keep the dish warm in the oven before serving, place it covered at 200 °F / 95 °C for up to 15 minutes.