Latin Spin on Traditional Thanksgiving Turkey
By Taylor Pineda
Local chef Silvana Salcido Esparza, owner of Barrio Café in Phoenix and Barrio Queen in Scottsdale recently gave a delightful twist to a traditional Thanksgiving meal, in her interview with Latina Magazine. Chef Esparza recently received a Stylos award at the Isaac Amaya Foundation ceremony, the accomplished chef shared one of her favorite Turkey recipes for the holiday.
Here is the recipe she shared with the publication, reminding readers of the local talent and culture embedded into our community.
INGREDIENTS:
•1 teaspoon olive oil
•1 teaspoon shallots, minced
•2 cloves garlic, minced
•1 1/2 tablespoons tomato paste
•Kosher salt, to taste
•Freshly ground black pepper, to taste
•1/2 cup white wine
•4 tablespoons cold butter, cut into 8 equal pieces
•1 tablespoon sugar
•1/4 cup Tabasco® Chipotle Pepper Sauce
•1 cup Até de Guayaba (guava paste) or membrillo (quince paste)
•1 large turkey (approx. 20 lbs)
•2 cups turkey or chicken stock, more as needed
PREPARATION:
In medium sauté pan over medium heat, add oil and shallots; sauté until shallots start to turn translucent. Add garlic and continue to sauté until garlic starts to soften. Work in tomato paste by constantly scraping bottom of pan, preventing paste from burning, for 30 seconds. Add salt and pepper and continue to sauté for one minute. Deglaze pan with white wine and simmer until it reduces by half. Add 1 piece of butter, sugar, Tabasco Chipotle Sauce and guava (or membrillo); whisk and bring to a simmer, then reduce to low for two minutes. Allow glaze to cool to room temperature before using.
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