Salvadoran Turkey Sandwiches |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I am all about good, cheap eats. Turkey drumsticks are always a bargain buy, but I've never done much besides roast them. Three hours cooking, but most of this is untended . a good recipe for a weekend day when you're doing housework. Ingredients:
1 1/2 cups light beer |
2 tablespoons olive oil |
2 teaspoons black peppercorns |
2 teaspoons sesame seeds |
2 teaspoons pepitas (dried pumpkin seeds) (optional) |
1 teaspoon dried oregano |
1/2 teaspoon annatto seeds |
5 garlic cloves |
2 dried bay leaves |
4 lbs turkey drumsticks (about 2 large drumsticks) |
salt and freshly ground black pepper, to taste |
4 medium tomatoes, cored and chopped |
2 small yellow onions, 1 chopped, 1 thinly sliced |
1 green bell pepper, cored, seeded, and chopped |
6 crusty italian rolls, about 6-inch long |
1 bunch watercress |
Directions:
1. Preheat oven to 350°. Purée beer, oil, peppercorns, sesame seeds, pepitas, oregano, annatto, garlic, bay leaves, and 1 cup water in a blender. Combine purée and turkey in a dutch oven; season with salt and pepper to taste. Bring to a boil on the stove, cover, and bake until turkey is very tender, about 2 hours.
2. Purée tomatoes, chopped onions, peppers, and 1 cup water in blender. Transfer turkey to a plate (leave sauce in pot); let cool. Add purée to pot; boil over medium-high heat, stirring often, until thickened, about 45 minutes. Discard skin and bones from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to medium-low, and cook for 5 minutes. Season with salt and pepper. Divide stew between loaves; garnish with sliced onions and watercress.
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