| Pickled Red Onion |
| 2 Cups rice vinegar |
| 1/4 Cup sugar |
| 1 Teaspoon salt |
| 1/4 Teaspoon black pepper |
| 1 Large red onion, cut into 1/4-inch thick rings |
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- Bring 1 quart water to a boil.
- Place vinegar, sugar, salt and pepper into a 2 quart mixing bowl and mix well.
- Place onions in a colander. Pour boiling water over onions.
- Immediately place onions in the vinegar mixture and stir well.
- Marinate 1/2 hour. Drain liquid. Cover and reserve for service.
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| Apple Jicama Slaw |
| 2 Cups Granny Smith apples, julienned thin |
| 2 Cups jicama, peeled, julienned thin |
| 1 Cup carrot, peeled, julienned thin |
| 1/2 cup green onions, sliced |
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- Combine all ingredients. Cover and reserve for service.
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| Chipolte Roasted Tomato Salsa |
| 3 Cups diced roasted tomatoes, canned |
| 1/2 Cup green onions, sliced |
| 1/2 Cup fresh cilantro, chopped |
| 1/4 Cup freshly squeezed lime juice |
| 2 Each chipolte peppers |
| To Taste salt and black pepper |
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- Combine the ingredients in a blender and pulse until mixture is coarsely pureed. Cover and reserve.
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| Turkey Pibil |
| 2-1/4 Pounds TURKEY THIGHS, boneless and skinless |
| 1-1/2 Quarts orange juice |
| 1/2 Cup annatto paste |
| To Taste salt and freshly ground black pepper |
| 2 Each bay leaves |
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- Place turkey, orange juice, annatto, salt, pepper and bay leaves in a thick-bottomed 1 gallon stock pot.
- Bring to a simmer.
- Cover and cook over low-medium heat for 1 hour until turkey is very tender.
- Shred into thick long pieces and reserve. Warm with a cup of the cooking liquid folded into it.
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| Assembly |
| 12 Each banana leaves, toasted and trimmed into 12 (8-inch) squares |
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- Add half the salsa to the bottom of each banana leaf.
- Place 3/4-cup of shredded turkey down center of each leaf.
- Fold banana leaves into packets, being sure to close both sides.
- Place packets of turkey in a perforated pan and steam in a steamer until very hot.
- Cut packets open to reveal turkey.
- Serve with grilled tortillas, pickled red onions, remaining salsa and apple jicama slaw.
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