2 tbsp. olive oil
2 tsp. black peppercorns
2 tsp. sesame seeds
2 tsp. pepitas (dried pumpkin seeds; optional)
1 tsp. dried oregano
1⁄2 tsp. annatto seeds
5 cloves garlic
2 dried bay leaves
2 large turkey drumsticks (about 4 lbs.)
Salt and freshly ground black pepper, to taste
4 medium tomatoes, cored and chopped
2 small yellow onions, 1 chopped, 1 thinly sliced
1 green bell pepper, cored, seeded, and chopped
6 (6") crusty Italian bread loaves, ends trimmed, split in half lengthwise
1 bunch watercress
Preheat oven to 350°. Purée beer, oil, peppercorns, sesame seeds, pepitas, oregano, annatto, garlic, bay leaves, and 1 cup water in a blender. Combine purée and turkey in a dutch oven; season with salt and pepper to taste. Bring to a boil on the stove, cover, and braise until turkey is very tender, about 2 hours. Purée tomatoes, chopped onions, peppers, and 1 cup water in blender. Transfer turkey to a plate (leave sauce in pot); let cool. Add purée to pot; boil over medium-high heat, stirring often, until thickened, about 45 minutes. Discard skin and bones from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to medium-low, and cook for 5 minutes. Season with salt and pepper. Divide stew between loaves; garnish with sliced onions and watercress.