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Pavochón
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Prep30min
Total6hr0min
Ingredientes7
Porciones12
Guardar
1
Pinterest
17
Facebook
16
Enviar
0
Imprimir
58
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Ready to make?
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Guardar
1
Comparte
Mantener la pantalla
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Como Puerto Rico es un territorio de Estados Unidos, celebramos el Día de Acción de Gracias con la tradicional cena de pavo… pero a la hora de condimentarlo, nos gusta darle nuestro toque puertorriqueño. Y lo hacemos usando los mismos condimentos que utilizamos para sazonar nuestro sabroso lechón asado, por lo que surgió el nombre de “Pavochón”. Esta original manera de condimentarlo nace de las lechoneras de la isla, para atraer al público que no consume carne de cerdo.
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Ingredientes
1
pavo de 12 -16 libras
For the adobo marinating sauce:
9 -12 dientes de ajo pelados (1 cabeza)
1
cucharada de orégano en polvo
2
cucharadas de sal
2
cucharadas de pimienta negra molida
2
cucharadas de aceite de oliva
2
sobres de sazón con achiote
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Instrucciones
1
Descongela el pavo, lávalo bien y déjalo escurrir sobre una bandeja. No olvides sacarle del interior el paquete de menudo y verifica que no tenga en el área del pescuezo parte del menudo.
2
Muele los ajos junto a las especias en un procesador de alimentos, o si deseas puedes machacarlos en un pilón. Agrega el aceite de oliva y el sazón en polvo, mezcla bien.
3
Pon el pavo en un molde o una superficie cómoda para que puedas trabajarlo. Con mucho cuidado despega toda la piel del pavo, especialmente el área de la pechuga, y échale el condimento. Haz pequeños cortes en el área de las caderas y muslos (patas) y condiméntalas también.
4
Una vez hayas terminado tápalo y guárdalo en la nevera hasta el momento de hornearlo. Recuerda que si lo vas a rellenar, el relleno debe de estar completamente frío y debes rellanarlo justo al momento de llevarlo al horno, no antes. Así evitarás contaminaciones.
5
Hornea a 350 grados por aproximadamente cinco horas y media
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Consejos de expertos
consejo 1
Puedes usar tocineta para envolver los muslos y área de la pechuga.
consejo 2
También puedes usar aceite de achiote en sustitución de sazón con achiote.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
Como Puerto Rico es un territorio de Estados Unidos, celebramos el Día de Acción de Gracias con la tradicional cena de pavo… pero a la hora de condimentarlo, nos gusta darle nuestro toque puertorriqueño. Y lo hacemos usando los mismos condimentos que utilizamos para sazonar nuestro sabroso lechón asado, por lo que surgió el nombre de “Pavochón”. Esta original manera de condimentarlo nace de las lechoneras de la isla, para atraer al público que no consume carne de cerdo.
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