Yucatan Braised Turkey “Cochinita” Torta

Heat the vegetable oil in a heavy pan until almost smoking. Add the sliced onions and turn down the heat. Toss occasionally to prevent scorching.

When the onions are translucent, add the salt, sugar, vinegar and lime juice. Cook on lowest heat setting until all liquid evaporates.

Remove from the heat and cover. Chill for up to 2 days.

Combine the sour cream, mashed chipotles and salt and hold, covered, cold for up to 2 days.

Line a heavy pan with the banana leaves.

Combine the achiote with the spices, salt, citrus and oil to make a marinade.

Rub the marinade into the turkey legs and layer into the lined pan and fold the banana leaves over the turkey. Cover with a heavy lid or foil. Marinate turkey overnight in the refrigerator.

Roast in a preheated 325 degree F conventional oven until turkey is very tender, about 2 hours.

Remove the bones and skin and shred the turkey. Reserve for service.

*NOTE: Four pounds turkey breast may be substituted for the thighs. If turkey breast is used, only roast the turkey until the internal temperature reaches 170 degrees F.

While the turkey is roasting, cook the soaked black beans with the flavorings until tender.

Using a food processor, puree the strained beans and use the cooking liquid to thin it to a thick spread, about the texture of sour cream.

Hold warm for making the sandwich.

Coat the bottom of the split rolls with the black bean spread. Cover the top with the chipotle sour cream.

Divide the shredded turkey cochinita evenly among the sandwiches and stack on top of the black bean spread.

Top with slice tomatoes, red onion relish and cilantro sprigs.

Serve with fruit aqua frescas.