Pan Con Pavo - Turkey Sandwiches
Curtido
1/2 head of cabbages shredded
1 whole carrot peeled and shredded
1/2 red onion sliced
1 jalapeño sliced
1/4 cup white vinegar
1/4 cup apple cider vinegar
2 tbsp Mexican oregano
Shred cabbage and pour boiling water over it. Let it sit for 1 minute then drain and rinse with cold water. Dry the cabbage as best you can, add everything else and mix. Let sit for at least 1 hour before using.
Sauce
7 dried California peppers
1/4 cup pumpkin seeds
1/4 cup sesame seeds lol l
1 tbsp Achiote paste
1/2 cup chicken broth
6 cloves garlic
1/2 small white onion
1 tbsp chicken bullion
Remove seeds from dried peppers and discard. Toast the pumpkin and sesame seeds, California peppers and garlic for a couple minutes in a pan. Add chicken broth, achiote, white onion, California peppers, pumpkin seeds, sesame seeds and bullion to a blender. Blend until smooth. You can strain it now or after the Turkey is cooked. I strain after.
Pat dry 2 large Turkey thighs and smother with mustard. Season however you like but I used @howtobbqright AP and @spanglishasadero AP. Smoke at 200 degrees until the Turkey reaches 125 internal.
Remove Turkey from smoker and place in a foil pan. Pour the sauce over the Turkey, cover, and place back on your smoker or oven at 300 until it reaches an internal temp of 175-180. Remove from smoker and let it rest for 15 minutes.
Strain liquid and shred the Turkey. Pour a lil sauce over the shredded Turkey and salt if needed. Cut open a bollio, add Mayo and mustard to both sides, drizzle on some sauce, sliced tomato, Turkey, more sauce, cucumber, radish, curtido, watercress and a lil more sauce! Enjoy!
