Quito-Style Turkey Stew with Tree Tomato Chili, Golden Mashua, and Toasted Corn

Instructions

1. 1

   1. Place the tree tomatoes in a small saucepan with enough water to cover and boil them over medium heat for 8 minutes. Drain, let them cool slightly, peel them, and blend with the orange juice, fresh chili, and 120 ml (1/2 cup) of the chicken broth until smooth.

2. 2

   2. Season the turkey with 1 teaspoon salt, black pepper, and cumin. In a wide pot, heat 2 tablespoons oil over medium-high heat. Brown the turkey for 6 to 8 minutes until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 1 tablespoon oil. Sauté half of the red onion, the garlic, and the red bell pepper for 4 minutes over medium heat. Stir in the annatto paste, oregano, and panela, and cook 1 minute more to release their aroma.

4. 4

   4. Pour the blended tree tomato sauce into the pot and mix well. Return the turkey to the pot, add the remaining chicken broth, and half of the chopped culantro or cilantro. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 30 minutes, stirring occasionally, until the turkey is tender and the sauce is lightly thickened.

5. 5

   5. Meanwhile, cook the mashua in water with a pinch of salt for 10 minutes, just until barely tender. Drain well. In a large skillet, melt the butter with 1 tablespoon oil over medium heat. Sauté the mashua for 8 to 10 minutes, turning as needed, until golden around the edges. Add a pinch of salt.

6. 6

   6. In another dry skillet, toast the corn kernels over medium heat for 6 to 8 minutes until lightly blistered and nutty-smelling. Add the remaining red onion, a few drops of lime juice, and a pinch of salt; toss for 1 more minute and remove from the heat.

7. 7

   7. Taste the stew and adjust with the remaining salt and the lime juice. Stir in the remaining culantro or cilantro right at the end to keep it fresh.

8. 8

   8. Serve the turkey stew hot with the golden mashua on the side and the toasted corn on top or alongside. Finish with crumbled fresh cheese. If you want to keep everything warm, you can place the mashua and corn in the oven at 200°F/95°C for 5 minutes before serving.