The Causa Turkey Tower


1-1/2 c kosher salt

1-1/2 c sugar

1 tsp dried oregano

1 tsp dried thyme

2 tsp Ancho chili powder

1/2 tsp ground cumin

1/2 tsp garlic powder

1 Gallon cold water



1 qt TURKEY STOCK, divided

1/4 c achiote paste

2 Large lemons, juiced

1 tsp ground cumin

Salt and freshly ground black pepper To Taste

1/2 c sherry vinegar

2 tbsp Dijon mustard

1/2 tsp kosher salt

1/2 tsp cracked black pepper

1-1/2 c olive oil

5 lbs purple Peruvian potatoes, well scrubbed

4 tbsp chopped cilantro

2 c Sherry Vinaigrette (from recipe above)

1 (2.5 lb) bag frozen Exotic Grains and Fire-Roasted Vegetables

1-1/2 tbsp olive oil

3 oz cold water

Olive oil As needed

20-24 chili pickled green beans




In a non-reactive large container, mix 1-1/2 cups kosher salt, sugar, oregano, thyme, chili powder, 1/2 teaspoon cumin and garlic powder into cold water, stirring to dissolve the salt and sugar. Submerge the turkey breast. Cover and refrigerate for 24 hours.


Place the brined turkey in a roasting pan, discard brining liquid and add enough stock to cover the breast by 1/2. Tightly cover the roasting pan with foil.

Cook turkey in a preheated 325 degree F oven for 8 hours.

After 8 hours, remove pan from oven and carefully transfer the turkey to another large pan. Cool slightly.

Remove the skin, and while still warm shred the braised turkey breast. It will shred apart easily, using two forks.

Cover, chill and hold for service.


All ingredients should be at room temperature.

In a large blender add 3 cups of poultry stock, achiote paste, lemon juice and 1 teaspoon cumin. Blend on high speed until mixed well.

Slowly drizzle in the remaining stock to adjust consistency; it should hold a definitive line on the back of a spoon.

Season to taste with salt and pepper.

Cover, chill and hold for service.


Using a blender, mix vinegar, Dijon, salt and pepper at a low speed.

When mustard is incorporated, gradually increase blending speed to high and slowly drizzle in oil making sure there is a solid emulsion.

The finished vinaigrette should be rather thick and creamy.


Place potatoes in a large pot and cover with cold water, bring to a boil and cook until the potatoes are fork tender.

Drain water and return the potatoes to the pot. Shake to remove excess moisture. Peel potatoes.

Using a potato masher with a sturdy whisk, smash the potatoes leaving no large chunks.

Fold in cilantro and 2 cups Sherry Vinaigrette.  Set aside.


Heat oil in 14" skillet on medium-high. Add frozen contents of bag to skillet. Add water. Heat on medium-high for 8 minutes, stirring frequently.

Let stand 1 minute.


For assembly, use 2'' diameter and 3-1/2'' high ring molds.

For each portion, spoon 2-ounces potatoes into molds. Use a utensil that is narrow with a flat bottom to tamp down potatoes to make a flat layer.

For the middle layer, spoon in 1-ounce portion of grain mixture, using the tamping technique, but for the grains, hold the tamp in place while sliding the mold up, making sure the base layers are intact. Keep the molds clean so the layers will be defined.

Next, in a large skillet over medium-high heat, with a small amount of olive oil, sauté the shredded turkey for about 3 minutes, to heat and lightly crisp, adding enough achiote sauce to coat the turkey evenly.

Place ring molds on each appetizer plate. Remove ring and add 2-ounces hot turkey to the base layer, allowing some of the turkey to fall to the plate. Drizzle sides of tower with a little achiote sauce.

Garnish each with a chili pickled green bean.