Nicaraguan Indio Viejo Turkey Skillet

Ingredients

• 1 lb turkey breast or thigh
• 3/4 cup masa harina
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 3 ripe tomatoes, diced
• 1 tsp ground cumin and 1 tsp ground achiote
• 3 cups chicken broth
• 1 orange, juiced
• 1/4 cup chopped mint
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Poach the turkey in the broth at a bare simmer for 20 to 25 minutes, until it reaches 165F (74C). Lift it out and reserve the broth.
2. Shred the turkey finely with two forks once it is cool enough to handle. Indio viejo depends on very fine shreds, so keep pulling until nothing chunky remains.
3. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then add the garlic, cumin, and achiote for 30 seconds.
4. Add the tomatoes and cook for 8 minutes, pressing them down, until they collapse and the oil separates.
5. Whisk the masa harina into 1 1/2 cups of the cool reserved broth until completely smooth, with no lumps at all.
6. Whisk it into cold or cool broth, never hot. Masa added to simmering liquid seizes into lumps that never disperse.
7. Pour the masa mixture into the pot with the shredded turkey and the remaining broth, and simmer for 15 to 20 minutes, stirring often and scraping the base, until it thickens to a soft porridge.
8. Stir in the orange juice and mint off the heat, season generously, and serve with lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.