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The Changing Face of Mexico

4.3 Recipe: Pavo en Escabeche (Turkey in Escabeche)

Provided by UNC Institute for the Study of the Americas

Pavo en escabeche de Valladolid

Pavo en escabeche served in a restaurant in Mérida, Yucatán. (Image source. More about the photograph)

Ingredients

  • 1 turkey
  • 2 lb. red onions
  • 2 tablespoons prepared red seasoning
  • 6 xcate chilies
  • 1 head garlic
  • 1 teaspoon cumin seeds
  • 1 tablespoon oregano
  • 1 cup vinegar
  • 1/4 lb. lard

Instructions

  1. Preparing the turkey: Cook the turkey in water until almost done. Dissolve the red seasoning in three tablespoons vinegar and mix with three pinches oregano, pepper and salt. Coat the turkey with this mixture and fry well on all sides. Add one cup water, cover and steam until done.
  2. Preparing the escabeche: Toast the cumin seeds and grind with the remaining garlic, also toasted. Mix with the rest of the vinegar and oregano. Slice the onions, rinse, and soak for 15 minutes in salted water. Drain and add to the prepared vinegar. Toast the chilies.
  3. Serving: Cut the turkey into pieces and pour the vinegar mixture over the turkey. Garnish with toasted chili.