How To make Turkey Mole Empanadas

Quesadillas

What filling will you choose - beef, chicken or vegetable?

Binging with Babish: Cola-Braised Short Rib from The Bear

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Turkey breast with Mexican yellow mole

A Mexican turkey recipe for Christmas, from the state of Oaxaca
Ingredients for the turkey:
1 turkey breast
½ cup milk
4 tablespoons butter
Salt to taste
Black ground pepper to taste
2 disposable turkey thermometers
1 baking bag
1 tablespoon flour
Ingredients for the yellow mole:
10 guajillo chili peppers
2 roma tomatoes
2 tomatillos
2 hoja santa
4 garlic cloves
½ onion
1 teaspoon ground cumin
4 cloves
4 black peppercorns
Corn masa to taste
Salt to taste
Preparation: 210 minutes
Serves: 10 pax

Turkey preparation:
Put the turkey breast on top of a deep baking tray and inject with milk using a turkey syringe at least 2 hours before baking. Preferably, inject it a day before and let sit covered in refrigeration to make the breast soft and moist.
Sprinkle the turkey breast with salt and pepper. Insert 2 disposable thermometers, one on each breast half.
Add a tablespoon of flour inside the baking bag, inflate a little and shake to distribute.
Put the turkey breast inside the baking bag. Bake in preheated oven at 300 °F (150º C) for 1 hour. Keep baking until the thermometers indicate the turkey breast is done. Baking time depends on the weight of the breast.
Remove from the oven. Slice while still hot using an electric knife. Strain the juices from the breast.
To prepare the yellow mole; cut the stem of the guajillo chili peppers using scissors, open on one side and remove the seeds and the veins. Roast the chili pepper skins over a pan or grill until you awaken their aroma, making sure they don´t bur or they become bitter. Boil the chili pepper skins in water with the tomatoes and tomatillos for 5 minutes. Process the chili pepper skins, the tomatoes and tomatillos with a cup of the water where they boiled, the hoja santa, garlic, onion, cumin, cloves, peppercorns and some salt in the blender.
Strain the blended sauce onto a pot and heat. Add the juices from the turkey breast and continue heating until it boils. Thicken the sauce by adding bits of corn masa and mixing vigorously until you obtain the desired consistency. Verify if it needs more salt and mix well.
Serve the turkey slices covered with the yellow mole sauce.
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Tamales Recipes anyone can make! | How to make tamales EASY

Today, I will show you four easy ways to achieve tender savory tamales. Making tamales is always a labor of love. There are many steps and it takes hours of time, but bringing the family together is worth it. Some make tamales to share and celebrate the holidays with family and friends. Some sell tamales to support their livelihood. With that said, these recipes can be doubled, tripled, and quadrupled should you need to make a large amount. I am more than sure there are hundreds of ways to make tamales and everyone has a family recipe. These are just simple ways to make them. I tried to simplify it for the beginner cook or those who want to easily make tamales at home.

Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.


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*PORK TAMALES*
????PRINTABLE RECIPE HERE


*TURKEY TAMALES*
4 1/2 to 5 cups (1 L to 1.2 L ) broth or water
2 1/2 lbs (1.13 kg) shredded or chopped cooked turkey meat
1/2 small onion
3 to 4 cloves garlic
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (250 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
40 to 50 corn husks
16-quart steamer pot

TURKEY PREP
10 lbs Turkey (completely thawed)
1 Tbsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 tsp lemon pepper
2 to 3 cups water or chicken broth to the bottom of the pan

*BEEF TAMALES*
4 1/2 to 5 cups (1 L to 1.2 L ) beef broth or water
4 lbs (1.81 kg) boneless chuck roast beef
1 small onion
3 to 4 cloves garlic
1 beef bouillon cube (or 2 tsp salt)
1 dried bay leaf
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (275 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
35 to 40 corn husks
12 to 16-quart steamer pot

*BEAN & CHEESE TAMALES*
50 presoaked corn husks
16-quart steamer pot
*MASA*
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/2 tsp salt
1 cup (200 g) to 1 1/4 cups (275 g) lard or shortening
3 1/2 cup (828 ml) warm chicken broth
*FILLING*
5 to 5 1/2 cups (1.12 kg) cooked beans (drained)
1 1/2 to 2 cups (354 to 473 ml) bean broth
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
1 1/2 lb (680 g) cheese of your choice
*I used pepper jack cheese
pickled jalapenos (optional)

*NOTE* Keep extra warm water or broth on the side just in case the masa dough starts to dry out

TAMAL ASSEMBLY
- Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one-inch space from the top of the husk
- Next, add meat filling and enclose the tamal
- Now fold the bottom part of the husk up and continue the process

COOK TAMALES
- In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in
- Place a small heat-proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl
*NOTE* The cooking time will vary depending on how tightly you pack the pot
- Now place extra corn husks on top to cover tamales, a cloth and cover with the lid
- Bring the water to a boil first, lower the heat to medium heat, and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk
- Remove all the tamales from the pot and allow to set for at least 20 minutes then serve

How To Make the best tamales ever!
The beginners guide to making tamales EASY

Rick Bayless Mole: Classic Red Mole with Turkey

Get the recipe ????

From the 12th season of “Mexico: One Plate at a Time” (the season where you selected dishes for our “Bayless’ Best Ever” theme), comes a classic central-style red mole that begins with the traditional toasting of chiles, in this case the dark and earthy pasilla, mulato and ancho chiles and the sweeter ancho chiles—and then it’s off to toast or roast nearly all of the remaining ingredients. This preparation owes its extra-silky texture a browned turkey breast, which gets nestled in the mole for a short-ish braise.

My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe

This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!

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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500

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✅ tip
Skim the top of the beef gravy to remove the excess oil

Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
1 serving of love????

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#texmex #enchiladas #beefenchiladas