Turkey Stew with Chayote, Smoky Hogao and Yuca Mini Arepas

Instructions

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   1. In a bowl, combine the turkey with 1 tablespoon (15 ml) vegetable oil, lime juice, cumin, half of the garlic, 1 teaspoon salt, and black pepper. Let it rest for 15 minutes in the refrigerator.

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   2. Meanwhile, cook the yuca in a pot with enough water for 20 to 25 minutes, until very tender. Drain, remove the fibrous core, and mash while still hot until smooth.

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   3. Add the pre-cooked cornmeal, queso costeño, melted butter, warm water, and 1/4 teaspoon salt to the mashed yuca. Mix until a soft dough forms that does not stick to your hands. Add a few more drops of water if needed.

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   4. Shape the dough into 8 small arepas and set aside. For more even finishing, preheat the oven to 200 °C / 400 °F if you want to warm them after pan-searing.

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   5. For the smoky hogao, heat 1 tablespoon (15 ml) vegetable oil in a wide pot over medium heat. Add the scallions, red bell pepper, and remaining garlic. Cook for 4 minutes until softened.

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   6. Stir in the tomato, annatto or paprika, and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring, until a thick sauce forms. Let some of the tomato caramelize slightly to create a natural smoky note.

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   7. Add the marinated turkey to the pot and sear for 4 to 5 minutes, mixing it with the hogao so it takes on color and flavor.

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   8. Add the chayote, baby yellow potatoes, and broth. Once it comes to a boil, reduce to medium-low heat, cover partially, and cook for 25 minutes, or until the potatoes are tender and the turkey is fully cooked.

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   9. While the stew finishes, heat the remaining tablespoon of oil in a nonstick skillet over medium heat. Brown the yuca arepas for 3 to 4 minutes per side. If you want them crispier, transfer them to the preheated oven at 200 °C / 400 °F for 5 minutes.

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    10. Adjust the salt in the stew, turn off the heat, and add the fresh cilantro. Let it rest for 2 minutes so the broth settles.

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    11. Serve the turkey stew hot with the chayote, baby potatoes, and plenty of the hogao-rich cooking juices, alongside the golden yuca arepas.