Salvadoran Turkey Sandwiches Recipes

PANES CON PAVO (PAN CON CHUMPE)

Steps:

• Boil a large amount of salt water in a pot.
• When the water begins to boil, add the cabbage, onion, carrot and blanch for just 30 seconds.
• Immediately drain and place the vegetables in a large bowl filled with ice cubes and cold water to stop the cooking.
• When the vegetables are cold, drain again and place in a jar. Add the vinegar, water, bell pepper, hot pepper and oregano. Season with salt and pepper.
• Refrigerate for 6 hours.
• Preheat the oven to 250 F / 120 C.
• On the baking sheet, place the tomatoes, green bell pepper, onion and garlic with their skin.
• Roast in the oven until the skin of the tomatoes and green pepper is blistered. This can take about an hour.
• Remove from the oven and let cool.
• Peel the garlic and the onion.
• Peel and seed the tomatoes and green pepper.
• Mix everything with the tomato paste until obtaining a homogeneous mixture.
• Pour this sauce into a large saucepan and mix with the chicken broth.
• Add the Salvadoreño relajo (Salvadoran spice blend) and corn starch dissolved in the hot melted butter. Season with black pepper and mix well.
• Cook the sauce over low heat for 15 minutes. Set aside.
• Wash the turkey well with clean water. Then, pat dry with a cloth or paper towel and sprinkle it with lime juice, making sure to cover the whole turkey.
• Spread the lime juice all over the turkey with both hands.
• Wait 2 minutes and pat dry the turkey again.
• Mix the mustard, Worcestershire sauce and butter and spread with a brush over the entire turkey, inside and out. Season with pepper.
• To cook the turkey in the oven, the ideal is to use a "chompipera", a special oven pot with a rack at the bottom typical in El Salvador. If you do not have one, you can use an oval roasting pot with a lid.
• Pour 2 ladles of sauce at the bottom of the pot.
• Place the turkey on the rack and pour two more ladles on the turkey.
• Marinate for 30 minutes.
• Turn on the oven at 350 F / 175 C (without preheating).
• Bake the turkey for 2h30, drizzling with the remaining sauce every 30 to 40 minutes, until the turkey is tender.
• If the sauce reduces too much, add boiling water during cooking if necessary. There must be some remaining sauce at the end of cooking.
• Cut the rolls.
• Slice the turkey into medium sized pieces and place some pieces inside the bun.
• Pour a tablespoon of sauce over the turkey and add the lettuce, watercress, gherkin, radish, and tomato. Also add a few pickled vegetables.
• Add a tablespoon of sauce again on top.

SALVADORAN TURKEY SANDWICHES

Steps:

• 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.
• 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.