TURKEY TAMALES WITH MOLE NEGRO
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. These are one of the most renowned Oaxacan classics: succulent banana-leaf tamales with a fluffy pillow of masa infused with the rich flavors of black mole and shredded cooked turkey. The meat has to be cooked by a moist-heat method, or it will be tasteless and dry, so I don't recommend using leftover roast turkey. Simmer pieces of turkey in liquid and use the most flavorful parts, not the white breast meat. Though the black mole version of turkey tamales is best-known, the dish is equally good with Mole Rojo, Coloradito, or Amarillo.
Provided by Zarela Martinez
Categories Poultry turkey Appetizer Steam Cinco de Mayo Dinner Hominy/Cornmeal/Masa Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 tamales (8 servings as first course or light dinner entrée)
Number Of Ingredients 9
Steps:
- Have ready a steamer arrangement.
- Remove the banana leaves from the package; gently unfold and wipe clean with a clean damp cloth. With kitchen scissors, cut out eight 12 X 10-inch rectangles. Tear off long thin strips from the remaining leaves to serve as "string" ties for the packets. Set aside.
- Place the turkey pieces in a medium-size saucepan with the onion, garlic, peppercorns, and 1 teaspoon salt (or to taste). Add enough water to cover (about 4 cups) and bring to a boil over high heat. Reduce the heat to medium-low and cook, partly covered, until the meat is falling off the bones, about 35 to 40 minutes. Remove the turkey pieces from the broth (which can be strained and saved for another purpose); when cool enough to handle, remove the skin and tear the meat into long shreds. You should have about 2 cups. Set aside.
- In a small saucepan, heat the mole to a boil over medium heat, reduce the heat to low, and cook for 5 minutes. Stir in the shredded turkey. Set aside.
- Place the lard in a mixing bowl or the large bowl of an electric mixer set at medium speed. With a wooden spoon or the mixer blades, beat for 1 to 2 minutes, until somewhat aerated. Begin beating in the masa a handful at a time, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. At this point you must make a judgment call - whether or not to add a little liquid. The consistency should be that of a very thick, pasty porridge. When working with masa made from masa harina I sometimes find that I need to add 5 to 6 tablespoons of water or chicken stock to achieve this consistency. With other batches, I don't need to add any liquid. When the desired consistency is reached, beat in the remaining 1 1/2 teaspoons salt.
- Prepare the banana-leaf packets. Briefly hold each of the cut rectangles over an open flame to make them more pliable, or place for a few seconds on a hot griddle. Stack them by the work surface. Place a heaping 1/2-cup dollop of the masa mixture on each. With the back of a spoon, flatten out the masa slightly into an oval shape. Spoon about 1/4 cup of the turkey mole-filling over the masa.
- Fold over the right and left edges of one rectangle toward each other, overlapping slightly. Fold the top and bottom edges toward each other. You should have a neat flat packet (usually about 5 X 4 inches if you start with a 14 X 11-inch rectangle). Tie securely with leaf "string" ties.
- Place in the steamer. Banana-leaf tamales should lie on a flat platform such as a wire rack raised well above the level of the boiling water. Arrange them in layers as necessary, seam side up. Place some extra banana-leaf pieces on top to help absorb steam. Pour boiling water into the bottom of the pan to a depth of 1 to 2 inches, cover tightly, and steam over medium heat for 1 hour. Keep a kettle of water hot on another burner; occasionally check the water level in the steamer and replenish as necessary, always shielding your face from the steam. When they are done, remove the lid and let the tamales stand for 10 minutes before serving. Each guest unwraps his own.
TURKEY MOLE
Provided by Food Network Kitchen
Time 1h32m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
- Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
- Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
- Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
- Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
- Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.
TURKEY MOLE
Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 16
Steps:
- Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
- Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
- Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
- Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
- Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.
Nutrition Facts : Calories 336 g, Cholesterol 60 g, Fat 11 g, Fiber 5 g, Protein 33 g, Sodium 72 g
TURKEY MOLE POBLANO
Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.
Provided by Sherbear1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 24
Steps:
- Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
- Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
- Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
- Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
- Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
- Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
- Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
- Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
- Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g
TURKEY MOLE STEW
There are quite a few steps to this recipe, but it's easy once you get the hang of it. Your family/guests will never believe there's chocolate in there.
Provided by Mirj2338
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place the turkey pieces in a large saucepan and cover with water.
- Cover the pan and cook over a high heat for 15 minutes.
- Reduce the heat to medium and cook for an additional 45 minutes.
- Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl.
- Mix to a paste.
- Preheat the oven to 450 degrees.
- In a large skillet, melt the chicken fat (or margarine) over a low heat.
- Add the chopped vegetables and spice mixture.
- Fry for 5 minutes, stirring constantly.
- Add the cold chicken broth and chocolate to the skillet.
- Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted.
- Stir constantly until the chocolate is evenly distributed throughout the mole sauce.
- Remove the turkey pieces from the saucepan in which they were simmered and drain well.
- Pat the pieces dry with paper towel.
- Arrange the turkey pieces in a large baking dish in a single layer.
- Bake, uncovered, for 30 minutes.
- Pour the sauce over the turkey pieces and lower the heat to 350 degrees.
- Cook for 30 minutes further.
- Sprinkle the dish with sesame seeds before serving, if desired.
More about "turkey mole negro recipes"
MOLE NEGRO RECIPE | BON APPéTIT
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4.2/5 (37)Estimated Reading Time 5 minsServings 8
- Wipe chiles with a damp cloth. Using kitchen scissors, cut a slit lengthwise along 1 side. Open chiles up and remove seeds, veins, and stems; discard stems. Toast seeds and veins in a dry large skillet, preferably cast iron, tossing occasionally, until completely blackened, 7–9 minutes; set aside.
- Working in batches, toast chiles, turning occasionally, until slightly darkened and blistered but not burnt, about 1 minute per side. Transfer chiles to a medium bowl and add boiling water to cover (at least 2 ½ cups). Let soak until chiles are softened, about 20 minutes.
- Meanwhile, cook tomato, onion, tomatillos, and garlic in same skillet over medium heat, turning occasionally, until almost completely blackened, 10–15 minutes. Let cool slightly, then remove skin from tomato; discard. Transfer tomato, onion, tomatillos, and garlic to a blender. Add ½ cup broth and purée until smooth; set tomato purée aside.
- Heat 1 tablespoon oil in same skillet. Add plantain and cook, stirring occasionally, until golden brown, about 5 minutes. Set half of plantain aside for serving; place remaining plantain in a medium bowl.
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- In a small pan, toast the cloves, allspice and peppercorns until fragrant, about 3 minutes, stirring often. Add the thyme and oregano, toss for about 10 to 15 seconds, then pour the contents of the pan into a spice grinder and grind fine. Set aside.
- Add the sesame seeds to the pan you toasted the spices in and toast them, stirring often, until they just begin to brown. You need to keep an eye on this because they can burn easily. Move them to a bowl.
- Heat a cast iron frying pan or comal or other heavy pan over high heat. You'll want your oven fan on here. Start by setting the onions and garlic on the hot pan to char. You want the cut sides of the onion to be good and blackened. When they are -- the garlic will be ready, too -- peel the garlic and roughly chop the onion and put it in a blender.
- Remove the stems from all the chiles. Collect all the seeds from the chiles and set them in a bowl.
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