Gentle turkey seco with Andean blueberry and chili, served with savory corn mash and pickled onion

Instructions

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   1. In a bowl, mix the turkey with 1 tbsp (15 ml) annatto oil, cumin, black pepper, 1 tsp salt, half of the garlic, and the orange juice. Marinate for 15 minutes in the refrigerator.

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   2. Meanwhile, make the pickled onion: slice 100 g red onion into thin feathers and combine it with the vinegar, lime juice, sugar, 1/4 tsp salt, and 1 tbsp chopped cilantro. Let it rest for at least 20 minutes.

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   3. Heat a wide pot over medium heat. Add 1 tbsp (15 ml) annatto oil and brown the turkey for 4 to 5 minutes per side, without fully cooking it through. Remove and set aside.

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   4. In the same pot, sauté the remaining 200 g red onion, the red bell pepper, and the rest of the garlic for 6 to 8 minutes until softened. Add the fresh chili and oregano and cook 1 minute more.

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   5. Blend the Andean blueberries with the chicha de jora and 200 ml (about 3/4 cup plus 1 tbsp) of the stock until smooth. Pour this mixture into the pot and scrape the bottom to release the browned bits.

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   6. Return the turkey to the pot, add the panela, and bring to a gentle simmer. Lower the heat, partially cover, and cook for 35 to 40 minutes, stirring from time to time, until the turkey is tender and the sauce is lightly thickened. Add the remaining stock little by little if needed.

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   7. Stir in half of the remaining cilantro, taste for salt, and adjust if needed. Cook 2 minutes more and keep warm.

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   8. For the savory corn mash, place the corn in a saucepan with the milk, butter, 100 ml (scant 1/2 cup) stock, and 1/2 tsp salt. Cook over medium heat for 12 to 15 minutes, until the corn is tender.

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   9. Lightly mash the corn mixture with a potato masher, or pulse briefly with an immersion blender for a rustic texture. Add the dissolved cornstarch and cook for 2 to 3 minutes, stirring, until creamy and thickened.

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    10. Turn off the heat for the corn mash, then add the fresh cheese and 1 tbsp chopped cilantro. Stir to combine. If you want a lightly gratinéed top before serving, transfer it to an ovenproof dish and bake at 400°F (200°C) for 8 minutes.

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    11. Serve a base of savory corn mash, top with the turkey seco and its Andean blueberry sauce, and finish with the pickled onion and the rest of the fresh cilantro.

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    12. Keep the dish warm, but do not boil it excessively after adding the final cilantro so its fresh aroma stays bright.