Turkey with Poblano Mole Sauce- Mole Poblano De Guajolote

Until recently, most cooks thought of Mexican cooking in terms of tacos, tamales, and salsa. Many are still unaware of the exquisite flavors found in moles, ceviche’s, or how the Caribbean has impacted the cuisine of South America. Those that have tried our Chicken Mole recipe using our Santa Isabel Mole Seasoning will appreciate the flavors this recipe has to offer. Mexican cuisine is a lot more complicated than what is found in the Tex-Mex fajitas, quesadillas, and nachos served and casual eateries across America. We hope that you’ll try a few of these recipes out with your family, and discover some new flavor profiles together. Over the next few months we’re going to introduce you to the authentic flavors create by the fusion of old world fruits and vegetables, meats, grains and spices paired with indigenous tropical ingredients such as achiote, bitter orange, pumpkin seeds, and chocolate.

This recipe takes a great deal of time to prepare, and intended for large gatherings!!!

 Serves:10- 12

Ingredients:

1 young turkey, about 8 pounds, cut into serving pieces

4 quarts water

4 cloves garlic

1 medium onion

1 tablespoon sea salt

For the sauce:

1 1/2 Cups canola oil

1/2 pound Ancho chilies, seeds and membranes removed

3 ounces Pasilla chilies, seeds and membranes removed

1/2 pound Mulato chilies, seeds and membranes removed

4 chipotle peppers

1 1/2 pounds beef steak tomatoes, whole

1 large onion, chopped

10 cloves garlic, minced

5 ounces almond’s, blanched

4 ounces unsalted peanuts, shelled

1/4 teaspoon whole cloves

1/4 teaspoon black peppercorns

1 small cinnamon stick, about 1 1/2 inches

1/2 teaspoon anise seed

4 ounces golden raisins

3 ounces unsweetened chocolate

1 tablespoon granulated sugar

2 tablespoons kosher salt

1/2 cup white sesame seeds

Steps:

1. Place the turkey, water, garlic, onion and salt in a large pot, bring to a boil, cover and simmer over medium heat for one hour or until the turkey is tender. Drain, reserving the stock, and set aside.
2. To make the sauce, heat 2 tablespoons oil in a skillet, add the Ancho, Pasilla, Mulato chiles and sauté for 1 1/2 to 2 minutes. Transfer to a bowl, cover with hot water and soak for 30 minutes. Drain, transfer to a blender and purée. Set aside.
3. Add the chipotle chiles to a hot skillet, and sauté, turning often, until they begin to change color. Remove from heat, and reserve. Add the onion, and garlic to the same pan with the oil you sautéed the chipotle peppers in and sauté over medium-high heat until just golden brown. Transfer to a blender.
4. Blanche the tomatoes in boiling water until the skin just begins to split. Immediately shock the tomatoes in ice water. When cool peel the tomatoes, and transfer to the blender with the chipotle peppers, onions, garlic and purée. Set aside.
5. In the same oil, sauté the almond’s for five minutes. Add the peanuts, cloves, peppercorns, cinnamon and anise seed and sauté for 3 to 4 minutes. Transfer to the blender, add the raisins and purée.
6. Heat a couple oil in a large stock pot. Add the race from the blender to the pot and boil for five minutes, stirring constantly. Add the chocolate and sugar, stirring constantly. When the mixture comes to a boil, add 4 cups of the turkey stock. Cover and cook over low heat for 20 minutes. Add the salt and season to taste. If the sauce is too thick add more stock.
7. Add the turkey, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame seeds in a small skillet over medium heat until they are golden. Serve the turkey mole hot, garnished with sesame seeds.

Panela Cheese with Oregano- QUESO PANELA CON ORÉGANO

Panela Cheese is one of the most popular fresh cheeses in Mexico. This cheese is mild, white, and crumbly. It will not run when heated–it will get soft and creamy but will hold its shape. Panela cheese is used in Mexico for many dishes and is commonly crumbled over salads, tacos, enchiladas and burritos.

Ingredients:

1 Pound Panela Cheese

6 Cloves Garlic, Minced

1/3 Cup Extra Virgin Olive Oil

1/2 Cup Canola Oil

2 Tablespoons Dried Oregano

steps:

Place the cheese in an oven proof baking dish, and gently pierced with a fork.

In a small saucepan, heat the canola oil until it just starts to shimmer.

Add the extra virgin olive oil to the canola, and immediately add the garlic, and oregano.

Allow to cool, and pour over penela cheese. Refrigerate, covered, for at least six hours, preferably overnight. During this time, pace the cheese with the oil 3 to 4 times.

Preheat the oven to 350°F. Bake the cheese for 15 minutes or until slightly soft. Serve warm with fresh tortilla chips or sliced crusty bread.

Pumpkin Seed Candy- Jamoncillo de pepita

Jamoncillo is used to describe many different candies in Mexico, but most have a firm consistency on the outside with a soft center. This candy is often used, much like marzipan, to form figurines. Here’s how to make it!

Ingredients:

1 pound unsalted pumpkin seeds, shelled

3 1/2 cup granulated sugar

1 cup water

1/2 teaspoon freshly ground cinnamon

food coloring, optional

sifted confectioners’ sugar, for dusting

Steps:

1. grind the pumpkin seeds in a food processor, adding water if necessary, until a fine paste is formed( Do not exceed 1/2 cup of water).
2. Combine the sugar and water in a heavy bottomed saucepan and cook over medium heat until it reaches the thread stage (approximately 225°F).
3. Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until thickened. Remove from the heat and stir in the cinnamon.
4. Line your 8 X 8 inch baking pan with parchment paper. Divide the mixture into three batches and tint one with enough food coloring to make it a dark pink, green, red or other fun color. Lightly dust flat surface with a little confectioners’ sugar and roll out the two uncolored batches, until they are about 1 inch thick.
5. Roll out the tinted batched the same way. ROLL OUT THE COLORED BATCH LAST SO YOU DON”T TRANSFER THE PIGMENT TO THE OTHER SHEETS.
6. Place the tinted sheet between the white sheets so they stick together( you can brush the sheets lightly with water if they do not stick on their own).
7. Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface is no longer feel sticky. Unmold the candy, remove the parchment paper, then slice it as desired and enjoy.

Guacamole

Guacamole

 

While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here’s how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.

Ingredients:

1/2  Medium White Onion, Diced

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

2 Jalapenos, Seeds & Stem Removed, Minced

5 avocados, Seed Removed, Diced

1 1/2 teaspoon Santa Catalina Guacamole Seasoning

1 Lime, Juiced

1/2 bunch Fresh Cilantro

Steps:

1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
2. Squeeze fresh lime juice over Avocado, and throw away remaining lime.
3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole.
4. Serve Immediately.