Turtle à la Turca

Ingredients

• Turtle meat (carne de tortuga)
• 1 bottle Vinegar
• 2 to 3 tablespoons Oil
• Salt
• Pepper
• Oregano
• 1/2 head Garlic, ground
• 2 heads Onions, sliced
• 4 Green ají (ají verde; New-World chili peppers), seeded and cut small
• English mustard or yellow ají (ají amarillo; chili) for the piquant sauce
• Roasted tomato juice, sieved
• Sour orange juice (zumo de naranja agria)

Instructions

1. Cut the turtle meat in thin slices.
2. Marinate six hours in a bottle of vinegar, oil, salt, pepper, oregano, half a head of ground garlic, two sliced onions, and four seeded green ají cut small; submerge well.
3. Dry the slices and fry in an enameled pan (because of the vinegar).
4. After five minutes of boiling over a lively fire, the fry is ready.
5. Serve with a piquant sauce of English mustard or yellow ají, over sieved roasted tomato juice and sour orange juice.