Pavo en Escabeche
Oriental
From Diana Kennedy The Cuisines of Mexico
5 medium onions,
sliced thin
10 peppercorns
1/4 teaspoon oregano
2 cloves garlic, peeled and sliced thin
1/2 teaspoon salt
vinegar to cover
1. Mix the onion, peppercorns, oregano, garlic, and salt
together well. Cover with vinegar and set aside while the
rest of the recipe is made.
4 whole allspice
5 whole cloves
1/2 tablespoon black peppercorns
1/2 teaspoon oregano, toasted
1/2 teaspoon cumin seeds
2. Grind these spices together in a spice grinder (I use an
old coffee grinder) until they are a powder.
8 cloves garlic, peeled
2 teaspoons of salt
1-1/2 tablespoons white vinegar
3. Crush the garlic and mix in the salt, vinegar and
powdered spices. This should make a thick paste.
4-5 lb turkey breast, deboned
4. Cut up the turkey breast into serving pieces. Using a
third of the paste, rub each piece with paste and set the
pieces aside for at least 30 minutes.
4 cloves garlic, peeled & toasted
1/8 teaspoon oregano, toasted
1 teaspoon salt
5. Place the turkey pieces in a wide pan and barely cover
with water. Add the garlic, oregano and salt. Bring the
water to a boil and simmer the turkey for about 25 minutes
until it is tender. Drain the turkey and reserve the broth.
Drain it on a rack. Now spread the remaining paste on the
pieces of turkey and brush lightly with oil.
6 guero or wax chilies
7. Place the turkey pieces on a charcoal grill and grill
until the pieces are lightly browned. Roast the chiles over
the charcoal at the same time.
8. Drain the onions from the vinegar and put into the
reserved broth. Add the roasted chilies and bring to a
boil.
9. Place the browned turkey pieces in a serving dish and
pour the broth with onions and chilies over the top.
This is served with white rice and a salad of cucumbers and
avocados.
Serves 4-6