Still got some of that turkey left over from Christmas?
Bored with turkey sandwiches and turkey curry?
Why do we always buy the biggest turkey we can find and then have to defrost it with a blowtorch on Christmas Eve and then cut it up with a chainsaw to get it in the oven?
Is there anything else we can think of doing other than turkey gateaux?
Or turkey trifle
Turkey icecream, perhaps?
Funny you should mention that Geoff, for this week’s thrilling episode we return to the Hispanic theme with mole poblano de guajolote, (chilli & chocolate turkey ), the great festive Mexican dish from Puebla. Don’t be dismayed at the prospect of turkey smothered in chocolate sauce, we’re not talking Cadbury’s Dairy Milk or boiled Nutella here, this is unsweetened baking chocolate. After all, the Mexicans have been cultivating cocoa trees for thousands of years.g8dhe wrote:Hey that looks interesting, given the Mole grips, will Phase 7 be featuring how to cook Moles in a Bongo ? I'll go back to me hole ...
This dish is traditionally reserved for weddings, Birthdays and the Día de los Muertos festival (the day of the dead, a similar idea to weddings, I think )
Now to do this properly you need a whole heap of things....
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ancho chilies
mulato chilies
pasilla chilies
chocolate
black peppercorns
anise seeds
fennel seeds
coriander seeds
cinnamon stick
sesame seeds
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cloves
onions
garlic
lard
almonds
peanuts
raisins
tomatoes
corn tortilla
salt
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....and the sauce takes days to prepare & mature....
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....and the recipe starts the same as all authentic Mexican recipes: “Steal a turkey....”
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Anyway, for the el cheapo version, this is where these guys come in, they are the HomePride of the Mexican cookery world
Yes, I know, Asda don’t do this either. Some would call it cheating, I would argue that I’ve only got a limited timescale and, based on Pot Noodle being rated fairly highly in the Bongo-catering world, this must surely rate a score of 11/10 in comparison with fish-paste & cucumber butties
So, ignore all the above, boil the turkey pieces in water for an hour (or if you’re still using ex-Christmas turkey you’re already ahead of the game at this point ), keep the stock to mix with the mole paste, zap the turkey in lard in a frying pan to get that authentic Mexican taste, pour the mole sauce over the top....
....sprinkle with freshly toasted sesame seeds (ok, zap them in a blisteringly hot dry frying pan) and serve with refried beans, rice, guacamole, soured cream and flour tortillas. Simples!
Which reminds me – Why do Mexicans have to refry their beans? - Because they can’t do anything right first time