Cochina Turkey Pibil

Culinary Setting
Turkey Thighs


2 c rice vinegar

1/4 c sugar

1/2 tsp salt

1/4 tsp black pepper

1 Large red onion, cut into 1/4-inch thick rings

2 c Granny Smith apples, julienned thin

2 c jicama, peeled, julienned thin

1 c carrot, peeled, julienned thin

1/2 c green onions, sliced

3 c diced roasted tomatoes, canned

1/2 c green onions, sliced

1/2 c fresh cilantro, chopped

1/4 c freshly squeezed lime juice

2 Each chipolte peppers

Salt and black pepper To Taste

2-1/4 lbs TURKEY THIGHS, boneless and skinless

1-1/2 qt orange juice

1/2 c annatto paste

Salt and freshly ground black pepper To Taste

2 Each bay leaves

12 Each banana leaves, toasted and trimmed into 12 (8-inch) squares




Bring 1 quart water to a boil.

Place vinegar, sugar, salt and pepper into a 2 quart mixing bowl and mix well.

Place onions in a colander. Pour boiling water over onions.

Immediately place onions in the vinegar mixture and stir well.

Marinate 1/2 hour. Drain liquid. Cover and reserve for service.


Combine apples, jicama, carrots and green onions. Cover and reserve for service.


Combine tomatoes, green onions, cilantro, lime juice, chipolte peppers, salt and pepper in a blender and pulse until mixture is coarsely pureed. Cover and reserve.


Place turkey, orange juice, annatto, salt, pepper and bay leaves in a thick-bottomed 1 gallon stock pot.

Bring to a simmer.

Cover and cook over low-medium heat for 1 hour until turkey is very tender.

Shred into thick long pieces and reserve. Warm with a cup of the cooking liquid folded into it.


Add half the salsa to the bottom of each banana leaf.

Place 3/4-cup of shredded turkey down center of each leaf.

Fold banana leaves into packets, being sure to close both sides.

Place packets of turkey in a perforated pan and steam in a steamer until very hot.

Cut packets open to reveal turkey.

Serve with grilled tortillas, pickled red onions, remaining salsa and apple jicama slaw.