This is a really lovely spicy, slow-cooked stew, taking advantage of the fact that turkey can take plenty of cooking and plenty of spice. Unusually for a Mexican recipe there is no chilli involved, but that can be rectified by adding some chipotles en adobo if you prefer a hotter dish. Mexicans often cook with lard, but olive oil works just as well if you prefer. Use turkey drumsticks for the best results. The annatto paste in the recipe gives it a lovely colour and flavour. This dish is very good served with some warm tortillas and a side salad.
Prep Time: 30 minutes Cook Time: 90 minutes
01.
Ingredients
4 Turkey Drumsticks, skin removed
1tbs Annato paste
2tsp Hickory Smoked Salt
2tbs Olive Oil
2tsp Orange Zest, freeze-dried
6 cloves Garlic, chopped
1 large Onion, finely chopped
2 Tomatoes, chopped
4tsp Mexican Oregano
2tsp Epazote
02.
Method
First mix half of the annatto paste with the Hickory smoked salt, the olive oil and the orange zest, then rub this into the turkey drumsticks and let them marinate for a couple of hours if possible. When you are ready to cook, heat some olive oil or lard in a heavy pan, then add the garlic, the onion and the tomato. Saute this until it is nice and soft, and beginning to colour, then add the rest of the annatto paste, the oregano and the epazoate. Now add the turkey drumsticks to the pan and give everything a really good stir. Add a cup or so of water, enough to just cover the turkey. Now let the stew simmer on a low heat for 90 minutes, until the sauce is thick and coating the drumsticks.
