Molé Poblano

Mole poblano is the best known of all mole varieties and considered the "national dish" of Mexico. Mole Poblano originates from the Mexican state of Puebla and is known to contain about 20 or more ingredients.  Moles come in various flavors and ingredients, with chili peppers as the common factor. This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas, but mostly for the yearly celebration of the local churches in each community. 

So the story goes...

The legend takes place at the Convent of Santa Rosa in Puebla during colonial times.  The archbishop was scheduled to visit which sent the convent nuns into a frenzy since they were poor and had nothing to prepare. They prayed and gathered the little bits of what they did have, chili peppers, spices, day-old bread, nuts and more. They killed an old turkey, cooked it and put the sauce on top.  The archbishop loved it.  The rest is history.

The version I was taught is one that my husband's family uses which is a recipe handed down through generations.  Each cook puts their own spin on their sauce to make it their own.  However, I did not veer from the original recipe that was given to me. I hope you all try it and enjoy it as much as our family does.

8-10 pieces of turkey, chicken or pork, reserve stock
6 chiles Pasilla, dried
4 chiles Chipoltles, dried
1/4 c. sesame seeds
1/2 c. pumpkin seeds
8 Roma tomatoes
1/2 c. raisins
1/4 c. roasted almonds
1/2 c. dry roasted peanuts
1 ripe plantain 
3 T. corn or peanut oil

In a large pot, cover the turkey, chicken or pork with water, generously salt and boil meat until cooked through and tender.  Skim excess solids and reserve stock.  Remove meat and set aside.

While meat cooks, toast chiles in a dry skillet.  Once toasted, chiles will soften allowing you to remove stems, seeds and membranes.  This step is very important and will reduce the heat of the chiles.  In separate batches, toast pumpkin seeds, sesame seeds.  Finally, roast tomatoes until skins are charred.  Add chiles, sesame seeds, pumpkin seeds, tomatoes, raisins, almonds, peanuts and plantain and one to two cups of stock to blender and blend on high until smooth. 

**Note:  The type of blender you have will depend on how long it will take to completely puree ingredients to a smooth sauce.  I have a Vitamix which really helps with this recipe to create the consistency and texture needed.  No I am not selling Vitamix blenders but it was one of the best purchases I EVER made.  Additionally, you may need to thin out your mixture with stock and run it through a sieve to achieve a smooth sauce.

Add oil to a dutch oven over medium-high heat.  Stirring constantly, add mixture to pot and cook for 2-3 minutes.  Be careful as it will pop up if you leave unattended.  Add additional stock to mixture until it becomes a gravy consistency. Add in your meat and simmer for another 30-45 minutes.  Add additional salt, if necessary.  Serve with warm corn tortillas and Mexican rice.

Lazy Jerky Turkey Chili

 Since I have started working in the city and my commute is much longer than the average, I have had to find recipes that I can whip up in no time to feed a hungry family when I walk in the door.  This one is a great one-pot meal that is full of flavor and hits the spot on any cold, chilly night.  Leftovers are great for lunch the next day and taste even better than the day before.

 

Lazy Jerkey Turkey Chili

2 tablespoons vegetable oil
2 pounds ground turkey
1 onion, finely chopped
4 cloves of garlic, finely chopped
One 2-inch piece of fresh ginger, grated or finely chopped
2 cups chicken stock
2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon allspice (about 1/3 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
One 14.5-ounce can diced tomatoes
One 12-ounce bottle lager beer (or omit the dark brown sugar and add one cup of cola instead)
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish



Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions. 

Thank you Rachael Ray!

Meat and Potato Cupcakes

Yes, it has been a while since my last post.  Amazing how much that pesky job gets in the way.  ;-)  So as I was catching up on my DVR recordings, I ran across this and had to give it a try.  Those who have kids this is a must.  It is so healthy and a great way to get them excited about dinner.  Who can resist a cupcake?!  My tip is to be generous on the salting of the meat since turkey is very bland and does not have much flavor.  I used about 1 tablespoon of kosher salt.  Use a little less if it is table salt.  For grownups not wanting to bother with the cupcake look, just serve the potatoes on the side.

Meat and Potato Cupcakes

4 medium sweet potatoes, peeled and cubed
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil, plus some for brushing
1 Gala apple, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 1/2 pounds ground turkey
1/3 cup whole wheat breadcrumbs
1 egg
1 tablespoon poultry seasoning, about a palmful
Pepper
1/2 cup buttermilk
3 tablespoons honey
Salt and pepper
Freshly grated nutmeg, to taste
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh thyme, finely chopped
Poppy seeds, for garnish

Preheat oven to 425˚F.

Place the potatoes in a pot, cover with water and bring to a boil. Salt water and cook potatoes to tender.

Brush the inside of a 12-cup muffin tin with EVOO.

Heat a medium skillet over medium-high heat with two turns of the pan of EVOO. Add apples, celery and onion, and cook until softened, about 5-6 minutes.

In a large bowl, combine turkey with breadcrumbs, egg, poultry seasoning, softened apples, celery and onion mixture, salt and pepper. Separate mixture into 12 equal portions and shape into muffin cups. Bake for 12-15 minutes.

Drain cooked sweet potatoes and put into a food processor. Add buttermilk, honey, salt, pepper, and nutmeg, and purée.

When cool enough to handle, remove muffins from cups and “frost” mini meatloaves with sweet potato purée. Roll the sides in herbs and top with poppy seeds.

Thank you Rachael Ray!

Sloppy Buffalo Joes

Who doesn't love buffalo wings?  Well, I can't think of anyone.  These are regulars in our house since my husband LOVES hot wings.  This recipe takes all the amazing flavors of buffalo wings but makes it a burger and about half the calories as an order of hot wings.  Serve this to your hot wing fans and they will be begging you for more. 

Sloppy Buffalo Joes

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup bleu cheese crumbles

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with bleu cheese.

Thanks Rachael Ray!