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Pavo Salvadoreo
Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it
for Thanksgiving as well. The Salvadoran version of roast turkey has a variety of vegetables and spices that
are roasted along with the turkey in the roasting pan. This tasty mixture is then pureed and served as a rich
sauce to accompany the turkey.
Cold leftover slices of turkey with a little sauce are served in sandwiches called pan con chumpe. Other words for turkey in Central America and Mexico
are guajolote, and chompipe.

Enough for about 8 to 10 servings

11 to 13 lb turkey, with giblets

cup prepared mustard
cup Worcestershire sauce
10 tomatoes, cored
6 onions, chopped
6 green peppers, chopped
4 carrots, peeled and chopped
1 cup prunes, pitted
green olives, pitted
cup capers
10 garlic cloves
1 cup white wine or water
3 cups water or stock
Salt and black pepper
The day before roasting the turkey, remove and reserve the giblets and wash the turkey well
with cold water. Pat it dry with paper towels and tuck the wings under the body to keep them
from burning. Season the inside and outside of the bird with salt and pepper. Mix the mustard
and Worcestershire sauce together in a bowl, and spread the mixture liberally all over the
outside of the turkey. Refrigerate uncovered overnight. Remove the turkey from the refrigerator
about 45 minutes before you put it in the oven to let it come to room temperature.
Preheat oven to 350F. Set the turkey, breast side down, on a rack in a roasting pan. If you
don't have a V-shaped rack, you may have to tuck balls of scrunched up aluminum foil around
 the body to keep it upright. Place the roasting pan in the lowest rack of the oven and roast the
turkey for about 1 hour.
Remove the roasting pan from the oven. Carefully turn the turkey over so it is breast side up.
Add the tomatoes, onions, peppers, carrots, prunes, olives, capers, garlic, and the wine or water
to the roasting pan around the turkey. Return the pan to the oven and roast for another 1 1/2 to
2 hours, basting the turkey periodically with any juices that form in the pan. The turkey is done
when the temperature in the thickest part of the thigh measures between 165F and 175F (use
a meat thermometer). If the breast begins to brown too much, cover it loosely with foil.
Remove the turkey to a cutting board or baking sheet. Tent with foil and let it rest while you
finish the sauce.
Sauce: Remove any excess fat from the roasting pan. Add the turkey giblets (except for the
liver; save this for another use) and the ingredients and juices from the roasting pan to a blender
or food processor and puree. Add the puree to a large saucepan along with the 3 cups of water
or stock. Bring to a boil, then reduce heat to low and simmer until lightly thickened. Strain
through a sieve, discarding any solids. Return the strained sauce to the saucepan, reheat and
adjust seasoning with salt and pepper.
Once the turkey has cooled somewhat, slice and serve with the warm sauce.
Pavo Salvadoreo Variations
Relajo Spice Mixture: Many Salvadoran cooks add a mixture of spices, peppers and seeds called a relajo to their sauce. Not only does it add authentic
Salvadoran flavor, but the peanuts and pumpkin and sesame seeds help thicken the sauce as well. If you use a relajo, you can omit the giblets from the
sauce.
1/3 cup sesame seeds
1/4 cup unsalted peanuts
1/4 cup roasted pumpkin seeds (pepitas)
1 chile guaque or other dried chile, destemmed and deseeded
10 bay leaves
2 teaspoons dred thyme, or 1 sprig fresh
Add the spice mixture when you add the vegetables to the roasting pan. Puree and strain the sauce as directed above.
Pan con Pavo: Serve the cold sliced turkey in sandwich rolls (bollitos) topped with some of the sauce, lettuce, sliced tomatoes and cucumbers.

Comments:
it is always a good idea to roast your vegetables before throwing them in the blender with your spices. I read in another comment
that the spices taste better if you toast them in a skillet, THIS IS SOOO TRUE. Another good tip is not to blend to bay leaves in with
your sauce as this can make your sauce bitter. Instead just drop them into the roasting pan and make sure to baste often. Never let
your turkey get too dry. I like to make lots of sauce and have some specifically for serving.

I marinate the turkey the night before in mustard, salt, pepper and white white. I omit the mayo.

My mom would also always shove an onion inside the turkey , so of course i do it too
My mother's would rub down the turkey with yellow prepared mustard and a variation of the relajo spice/seed mixture. Her method
was to toast these in a pan until the pepitas popped, then mill them or blend them in a blender until they became a paste.

In addition to the relajo and mustard, she would pour beer over the turkey and allow it to marinate at least overnight. This makes a
moist, tender bird with an earthy flavor. The cold turkey becomes an amazing pan con pavo when served with watercress, curtido,
and red onion on a bolio French roll.

I've gotten good results with a rough pub style brown mustard and lager or bitter beer. I also omit the prunes, capers, carrots, &
Worcestershire.
I recall my mother adding bread to the sauce.

GALLINA PARA TAMALES

Ingredientes:
-1 barra de mantequilla derretida
-3 cucharadas de mostaza
-1 pollo de 3 libras
Para la salsa
-1 cebolla
-7 tomates
-1 chile verde
Relajo:
-1 chile guaque seco
-1 chile ciruela seco
-2 cucharadas de cacahuate sin sal
-2 cucharadas de ajonjol
-2 ajos
-1 cucharada de achiote
-2 cucharadas de semillas de ayote (pepitoria)
-1 ramito de tomillo seco
-3 hojas de laurel
-1 cucharada de granos de pimienta negra
-1 cucharadita de organo seco
Preparacin:
Pollo:
-Mezclar mantequilla derretida y mostaza.
-Untar el pollo con la mezcla.
-Marinar por 4 horas.
-Sacar el pollo y colocarlo en la cocina lenta.
-Verter la salsa previamente preparada en la cocina lenta con el pollo.
-Cocinar de 4 a 6 horas.
Salsa:
-En una sartn o comal tostar los ingredientes del relajo, sin que se quemen.
-Asa los tomates.
-Corta los chiles verdes en trozos.
-Licuar los chiles, los tomates y el relajo.

Spit
Spit with skewers

A Spit is sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually
from a bed of coals.

Most people think of spits as going horizontally, but there are also vertical ones.

Horizontal spits are revolved over cools. Generally the spit used is a metal bar at least 5 feet (1 1/2 metres) long, with two
cross pieces towards either end for attaching front and rear limbs to. This allows you to cook the animal splayed out, if you
choose. Alternatively, you can wrap the animal around the spit. Doing this allows you to stuff the inside of the animal and
stitch it up with wire or thread. The entire long bar is held above the source of heat by two upright poles, ideally metal, and
ideally, such that will allow for height adjustment. Hand-turned ones will have a handle at one end for revolving the spit; most
people these days rig up motors, either gas or electric-powered, to do the revolving for them.

Asado Spit Roasting is a vertical style of spit roasting done in Argentina. The carcass of the animal is split open, and affixed
to a t-shaped shaped metal bar. The hind legs are attached to the cross-bar forming the "t." The rods used tend to be flat,
about 1 inch (2 1/2 cm) wide, 1/4 inch (1/2 cm) thick. The whole rod is stuck into the ground at 45 degree angle, and the
coals below kept at a very low heat. It is not rotated or revolved during cooking, just turned around half-way through cooking.

Another vertical style used throughout Europe was called a Clockwork Spit. The meat would be hung from a hook in the
earth to cook. Above the hook would be a clockwork mechanism, which you wound; the clockwork mechanism would slowly
cause the meat to revolve. Some had instead fans on them, which were turned by the rising hot hair, and turned the spits in
turn.

The critical thing in spit-roasting, particularly on a spit that revolves, is fixing the meat firmly to the spit. As the meat cooks, it
will shrink, and get loose. You need to wire the meat on firmly, though not so tightly that the wire will cut through, defeating
the purpose. The meat must also be balanced on the spit, so that it won't go whallomp, whallomp as it turns. To achieve this,
you have to make the spit the centre of gravity for the meat, and have all limbs tied up.

A whole lamb being spit-roasted generally has the head and neck removed. For asado-style pit roasting, the lamb kidneys
and the fat around them are not removed, as is done in other roasting traditions, but rather left in, and served first to a guest
of honour. A whole pig will have the head and tail left on, and the kidneys removed. Pig is easier to cook than lamb, because
its meat is protected by more fat and a tougher skin, helping to prevent burning.

Parts of larger animals which will cook more quickly (such as the tail, snout, ribs of a lamb) may be covered with tin foil for
most of the cooking and uncovered only toward the end to brown, so that they don't burn. The hind end and shoulders of an
animal are the thickest and will take the longest to cook.
Basting meat promotes pleasing coloration; it will not make the meat moister -- only fat in the meat does that. Fat will drip
out of duck on a spit almost continually.

As after any roasting, allow meat to rest for 15 to 30 minutes before carving.

Allow 1/3 to 1/2 pound of meat per person at a spit roast. When calculating servings, count on half of the dressed weight
after cooking. "Dressed" weight means after gutting and skinning.

Spit roasting the carcass of a whole animal can be the focus of a village fete or a family reunion, with the pit being the
ultimate focus of all the activity.