Experience the authentic taste of Yucatán with Pavo en Escabeche Oriental, a traditional Mexican dish that combines succulent turkey legs marinated in a savory white seasoning paste, fire-roasted vegetables, and a blend of spices to create a rich, flavorful broth. This dish perfectly balances smoky, tangy, and aromatic flavors, making it a standout main course. Enjoy this delightful dish with a side of panuchos, salbutes, or tortillas.

Ingredients

🍗 2 Turkey legs
🌶️ 3 X'cat Chiles (substitute with Güero Chiles if needed)
🍊 2 Sour Oranges Naranjas agrias
🧅 1 Red Onion half for cooking, half for pickled garnish
🧅 1 White Onion half used for cooking, half for later addition
🧄 1 Head of Garlic 2 cloves minced for marinade, rest roasted
🧂 1 cube White Seasoning Paste Recado blanco or Recado de Bistec
🌿 Allspice Pimienta Gorda
⭐ 10 Cloves Clavo de Olor
🌿 1 tablespoon Cumin Comino
🥢 1 tablespoon Cinnamon sticks/shards Canela en rajas
🌿 2 tablespoons Dried Oregano Orégano seco
🥤 3/4 cup White Vinegar Brand: La Pura Vinagre Blanco
💧 Water to fill half of the pot
🧂 Salt approximately 1-2 tablespoons
⚫ Black Pepper for pickled onion
🫒 Olive oil for browning turkey and pickling onion

Instructions

1- Prepare the Turkey Marinade:

• Peel one sour orange, ensuring to remove all green peel to avoid bitterness.
• Squeeze the juice from the sour orange through a small strainer into a bowl, removing seeds.
• Mince 2 cloves of garlic and add to the sour orange juice.
• Add the white seasoning paste cube to the mixture, dissolving it completely.
• Stir in 1-2 tablespoons of salt to taste.
• Place the turkey legs in a metal baking pan and coat them with the marinade. Let it sit for at least 30 minutes or overnight for best results.

2- Roast Vegetables:

• Heat a cast iron pan over high heat.
• Add the 3 X'cat chiles, half the red onion, half the white onion, and the remaining garlic head in the pan.
• Roast vegetables till well charred, turning as necessary. Transfer roasted vegetables to a large pot.

3- Brown Turkey Legs:

• Add olive oil to the cast iron pan.
• Sear the marinated turkey legs until golden brown, then transfer to the pot with the vegetables.

4- Simmer the Escabeche Broth:

• Add remaining marinade to the pot with turkey.
• Incorporate allspice, cloves, cumin, cinnamon, and oregano.
• Fill the pot with water, covering halfway, and add vinegar.
• Season with salt and bring to a boil, then simmer covered for 30 minutes.

5- Complete Simmering:

• Julienne the remaining half of the white onion.
• After 30 minutes, add onion to the simmering pot. Cook for another 20 minutes.

6- Prepare Pickled Red Onion:

• Julienne remaining red onion and place in a bowl.
• Squeeze juice from second sour orange into the bowl, adding a splash of vinegar if necessary.
• Season with oregano, pepper, and salt. Stir and let marinate.

7- Shred Turkey:

• After simmering, remove turkey legs and let them cool slightly.
• Shred the meat, discarding bones and skin.

Prep Time: Approximately 40-60 minutes
Cook Time: Approximately 1 hour 50 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 4
Calories: 350 calories per serving
Protein: 32g per serving
Fats: 12g per serving
Carbohydrates: 15g per serving
Equipment:

• 🥘 Cast iron pan
• 🍲 Large stainless steel pot with lid
• 🔪 Chef's knife and cutting board
• 🥄 Spoon for mixing marinade
• 🍴 Tongs for handling food
• 🥄 Small strainer for juice
• 🥄 Measuring cups and spoons

Cooking Tips

• Removing the bitter green peel from sour orange is crucial for the marinade.
• Proper charring of vegetables adds a distinct smoky flavor.
• Marinating turkey overnight enhances flavor absorption.

#mexicancuisine #yucatecanflavors #escabeche #traditionalrecipe #savorydelight

Recetas que Inspiran: https://www.youtube.com/@recetasqueinspiranvlog

#recetasqueinspiranvlog

Pavo en Escabeche Oriental