Salvadoran Turkey Sandwiches

• 1 1/2 cups light beer
• 2 tablespoons olive oil
• 2 teaspoons black peppercorns
• 2 teaspoons sesame seeds
• 2 teaspoons pepitas (dried pumpkin seeds) (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon annatto seeds
• 5 garlic cloves
• 2 dried bay leaves
• 4 lbs turkey drumsticks (about 2 large drumsticks)
• 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 crusty Italian rolls, about 6-inch long
• 1 bunch watercress

1. Preheat oven to 350u0b0. Puree beer, oil, peppercorns, sesame seeds, pepitas, oregano, annatto, garlic, bay leaves, and 1 cup water in a blender. Combine puree and turkey in a dutch oven; season with salt and pepper to taste. Bring to a boil on the stove, cover, and bake until turkey is very tender, about 2 hours.
2. Puree tomatoes, chopped onions, peppers, and 1 cup water in blender. Transfer turkey to a plate (leave sauce in pot); let cool. Add puree 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.

light beer, olive oil, black peppercorns, sesame seeds, pepitas, oregano, annatto seeds, garlic, bay leaves, turkey, salt, tomatoes, yellow onions, green bell pepper, italian rolls, watercress

Taken from www.food.com/recipe/salvadoran-turkey-sandwiches-436077 (may not work)