Salbutes Yucatecos

Place the turkey breast in a large pot with 150g white onion, 20g garlic cloves, 2g bay leaf, and 10g salt. Cover with water and bring to a boil. Reduce heat and simmer until the turkey breast is tender, about 45 minutes. Remove the turkey breast, let it cool slightly, then shred it finely.

In a blender, combine 50g achiote paste, 100g sour orange juice, 10g garlic cloves, 2g cumin seeds, 2g black peppercorns, 2g Mexican oregano, and 5g salt. Blend until a smooth paste forms.

In a bowl, combine the shredded turkey breast with the prepared achiote paste. Mix well to ensure the turkey breast is evenly coated. Let it marinate for at least 15 minutes.