How To make Turkey Mole
Stephen Ceideburg 2 tb Olive oil
4 lg Turkey leg-thigh pieces
1/3 c Sliced yellow onion
3 Garlic cloves, minced
1 tb Sesame seeds, toasted
1/4 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Coriander seeds, toasted,
-crushed 2 tb Ground dried ancho or mixed
-chile peppers 2 ts Chopped fresh cilantro
2 c To 3 c chicken stock
3 tb Smooth peanut butter
2 1/2 tb Tomato paste
4 tb Golden raisins
1 oz Unsweetened chocolate,
-chopped Salt Freshly ground black pepper Garnish: Roasted and julienned red -bell peppers Warm tortillas Fresh cilantro sprigs From "American Game Cooking," by John Ask and Sid Goldstein. Heat oil in a large, heavy-bottomed saute pan and brown turkey on all sides. Remove turkey and set aside. Add onion to pan and saute until lightly browned. Add garlic, sesame seeds, cinnamon, cloves, coriander, ground chile and chopped cilantro; cook over moderate heat for 5 minutes. Add stock and simmer for IO minutes, stirring occasionally. Pour mixture into a blender or food processor. Add peanut butter, tomato paste, raisins and chocolate and process until smooth. Return sauce to pan, add reserved turkey and simmer, covered, until tender, about 35 minutes. Thin with stock as necessary. Season with salt and pepper. Arrange turkey on a warm platter. Whisk sauce until smooth and pour over turkey. Garnish with red pepper strips, warm tortillas and fresh cilantro sprigs. PER SERVING: 660 calories, 59 g protein, 19 g carbohydrate, 39 g fat (9 g saturated), 196 mg cholesterol, 252 mg sodium, 2 g fiber. Jayne Benet writing in the San Francisco Chronicle, 3/18/92. Posted by Stephen Ceideburg
How To make Turkey Mole's Videos
Mole Colorado is the PERFECT pairing for Turkey!
In my last video, I explained how I enjoyed putting delicious mole over some turkey growing up. And in this video we are going on a deep dive deep into the world of Mole Colorado – one of the seven moles that Oaxaca proudly boasts. We'll explore the history, the various types, and intricacies of Oaxaca's renowned moles.
Let’s discuss the cultural roots and historical significance behind mole and why it was topped over turkey. Mole is a complex sauce with roots dating back centuries. From indigenous traditions to contemporary culinary marvels, we'll unravel the fascinating story of this beloved Mexican dish.
Get ready for a step-by-step walkthrough as we delve into the heart of Mole Colorado. From roasting aromatic chiles to toasting spices and nuts, every element plays a crucial role in creating the perfect balance of flavors. I'll share insights into the distinctive qualities of each ingredient and how they contribute to the richness of this tantalizing mole.
Don’t let the large ingredient list intimidate you. It’s easy and I’ll walk you through it. The most important thing to know is use whatever ingredients you have available to you and make it your own. So whether you are topping your turkey with this delicious mole, or making enmoladas, chilaquiles or enchiladas…this is one recipe you won’t want to miss!
#MoleColorado #MexicanCuisine #FoodHistory #OaxacanFlavors
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Turkey Tacos Mole Recipe-- How to Make Tacos out of Turkey!
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Pati Jinich - The Art of Mole
In episode 7 of Season 6, Pati learns some of the secrets to Oaxaca's legendary Moles from one of the region's foremost Mole masters, Celia Florian. Look for it in your local PBS and public TV listings here:
Turkey Mole
Turkey Mole. This is how we celebrate Thanksgiving in our Mexican-American household. This recipe is not the simplest to make, but you will not regret the work you put in. It is absolutely amazing.
Here's the mole recipe you will need:
And the Spanish Rice side dish:
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The purpose of this channel is to document all The Valencia Family recipes in a video format. We want our son to have no excuses and always have a place where he can find our favorite family meals so that he can cook for his own family when he gets older.
We are a Mexican American family that immigrated from Jalisco and Michoacan regions and we will also try to document some of the traditional Mexican dishes our families have made over the years. So if you want to learn how to make salsas, mole, enchiladas, a Mexican American Thanksgiving Turkey, and many others then this is your channel. Stay tuned! We will be posting at least 1 video per month, maybe more if time allows.
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Turkey Mole Inautentico with LeRoy and Lewis
Evan breaks down how to make a mole and demonstrates his own version.
leroyandlewisbbq.com
patreon.com/leroyandlewis
Why We Eat: Mole
Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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