Quito-Style Turkey Seco with Tree Tomato and Beer, served with Toasted Quinoa and 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 oil, the grated panela, 1/4 teaspoon salt, and a pinch of pepper. Spread on a tray and roast for 30 to 35 minutes at 220 °C / 425 °F, until golden and tender.

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   2. Meanwhile, season the turkey with cumin, annatto, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Let it rest for 10 minutes to absorb the flavors.

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   3. Heat 1 tablespoon oil in a wide pot over medium heat. Brown the turkey for 5 to 7 minutes, working in batches if needed, until lightly colored. Remove and set aside.

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   4. In the same pot, add the red onion, red bell pepper, and garlic. Cook for 5 minutes until the onion softens. Stir in the tree tomatoes and half of the cilantro, and cook 3 minutes more, lightly crushing the tree tomatoes to create a sauce base.

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   5. Pour in the lager beer, chicken broth, and orange juice. Scrape the bottom of the pot to release the browned bits. Return the turkey to the pot and, once it reaches a gentle simmer, lower the heat, partially cover, and cook for 40 to 45 minutes, until the turkey is tender and the sauce is slightly thickened.

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   6. While the seco cooks, place the quinoa in a dry saucepan and toast it over medium heat for 3 minutes, stirring constantly. Add 480 ml / 2 cups water and 1/4 teaspoon salt. When it boils, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat, add the butter, and fluff with a fork.

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   7. When the turkey is done, add the key lime juice and the remaining cilantro. Adjust salt and pepper to taste. Cook 2 more minutes to bring the flavors together.

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   8. Serve the turkey seco hot with a portion of toasted quinoa and roasted squash on the side, spooning plenty of the tree tomato and beer sauce over the top.