CHEATS MOLE Using Doña Theresa’s SALSA TAPATIO If time is short but you still want to make something special for Christmas Lunch, then take the easy way out and make some Cheats Mole.
My Salsa Tapatio which I make like a mole with dried chiles and roasted vegetables, is a great base for this short cut mole - then simply add the following extra ingredients and blend all to a fine paste. Serves 6
1.2kgs cooked turkey meat, cut into lager chunks or 6 individual portions
2 jars of Doña Theresa’s Salsa Tapatio
20g toasted sesame seeds for the blend
20g toasted sesame seeds for the garnish
100g Mexican or plain dark chocolate
20g plain tortilla chips toasted on the griddle
2 tablesps peanutbutter
1 or half teasp chile powder for a little extra punch
3 tblsps Sunflour oil for frying
If you've used plain chocolate you'll need to add a pinch of cinnamon powder and a pinch of clove powder to aproximate the flavour of the Mexican chocolate.
Blend together to a fine paste. Heat the oil in a large shallow saucepan, pour in the blended sauce and reduce the heat - stir this sauce for 3 or 4 minutes till it stops splattering and leave to simmer on a very low heat for 5 minutes.
You will need to heat the turkey pieces or a prepared turkey breast separately. Make up some good organic stock to moisten the meat while it warms through. Add the turkey to the mole and simmer for 10mins or so to give the meat flavour. But resist moving the meat around too much as it tends to break up and get a bit stewy.
Plate out the meat pieces covered in the Red Mole sauce and accompanied by black turtle beans refried, Mexican rice and some warmed corn tortillas, snug in your best linen cloth in a warm pyrex dish.
The classic garnish is plain white onion rings which you've marinated in lime juice and salt, a pinch of toasted sesame seeds and a sprinkle of green coriander leaves per serving. This is a recipe for a FELIZ NAVIDAD.
¡ M U Y B U E N P R O V E C H O ¡
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