¡Ah, panes con chumpe! Artículo en el San Francisco Chronicle en el 2003

With the holidays upon us, you may be hosting a quiet feast for family or a wild, tinsel-strewn cocktail party for friends. Either way, we’ve got the situation under control, with a roster of Latino holiday recipes ranging from Salvadorean Pan con Pavo to creative Mexican appetizers. All are festive dishes that will bring your guests together in conversation and good spirit.

A LATINO CELEBRATION / Throughout the Spanish-speaking world, food and ritual go hand in hand during the holidays

Este artículo salió en el 2003 en el SF Chronicle y me acuerdo cómo me llamó la atención ya que no solamene mostraba una de mi comida favorita, sino que también le llamaron de la manera ‘auténtica’. Y qué mejor manera de empezar las celebraciones de Navidad y Año Nuevo que hablando de la comida tradicional para estos tiempos.

La receta de los panes con chumpe

Pan con Chumpe
INGREDIENTS:

Turkey
A 12- to 15-pound turkey
Juice of 1 lemon
4 tablespoons butter, at room temperature
1/2 cup yellow mustard
Salt and pepper to taste
Curtido
1/2 cabbage, sliced
1 onion, sliced
1 carrot, shredded
1 cup apple cider vinegar
1 cup water
1 teaspoon hot red pepper flakes
Salt to taste
Oregano to taste
Basting Sauce
Especias para pavo/especias para tamales (see Note)
12 fresh tomatoes
1 onion
3 garlic cloves, unpeeled
2 cans tomato sauce, 8 ounces each
Salt and pepper to taste
2 1/2 cups chicken stock
1/2 cup butter

For the Sandwiches

15 to 20 bolillos (Latin sandwich rolls), split

Tomatoes

Radishes

Cucumbers

Watercress

INSTRUCTIONS:

Rinse the turkey inside and out under cold running water. Pat dry with paper towels. Rub the lemon juice on the turkey and in the cavity; pat dry. Rub the butter and mustard over the turkey and in the cavity. Liberally season the outside of the bird with salt and pepper.

To prepare the curtido: Bring a large pot of water to a boil. Add the cabbage, onion and carrot; blanch for 30 seconds. Drain and immediately put the vegetables in an ice-water bath to stop the cooking. When cool, drain and transfer to a bowl. Add the vinegar and water. There should be enough liquid to cover the vegetables. Add the pepper flakes, salt and oregano. Refrigerate for at least 2 hours, or preferably overnight.

For the basting sauce: Preheat the oven to 350°. Remove chiles from the package of spices. Toast the seeds and spices in an ungreased skillet over medium heat for 10 minutes, or until fragrant and the seeds are lightly browned.

Put the tomatoes, onion and garlic on a baking sheet, place in the oven and roast until the skins of the tomatoes split. When cool enough to handle, peel the tomatoes and garlic. Working in batches, puree the tomatoes, garlic, seeds and spices and onions with the tomato sauce in a blender or food processor. Season with salt and pepper. Pour into a pot, add the chicken stock and bring to a simmer. Add the butter, and simmer for 10 to 15 minutes.

Roasting the turkey: Pour 1 cup of the basting sauce into the roasting pan. Put the turkey on a rack and place in the roasting pan. Pour 1 cup of the basting sauce over the turkey. Roast for 2 1/2 hours, basting with the remaining sauce every 30 to 40 minutes, until an instant-read thermometer reaches 165° when inserted into the fleshy part of the thigh and thickest part of the breast. If the turkey begins to burn, cover completely with an aluminum foil tent.

To assemble: Carve the turkey, and place slices in the split rolls. Use either the drippings, or leftover sauce in the pot to spoon over the turkey. Add tomatoes, radishes, cucumbers, watercress and curtido as desired.

Serves 15 to 20

Note: The spices for the basting sauce, especias para pavo/especias para tamales, are sold in packages in Latino specialty shops.

PER SANDWICH: 620 calories, 53 g protein, 45 g carbohydrate, 25 g fat (10 g saturated), 139 mg cholesterol, 799 mg sodium, 4 g fiber

Mi cumpleaños viene pronto, y pues, no estaría mal que alguien se animara a convidarme a unos panes con chumpe! 😉

Ay les encargo también que me manden su variación de esta receta…