Sunday, December 1, 2013

Turkey Mole - Best Use of Leftovers

I personally think that there are more exciting dishes with which to celebrate Thanksgiving than roasted turkey. The LOML (Love Of My Life), who did not grow up in the USA and did not know about Thanksgiving until we started dating, insists on a traditional Thanksgiving dinner - turkey and all the trimmings (go figure!).  In the past I have come up with various themes such as a Mexican or French twist.  This year, the LOML and my Mom, decided that we should have a traditional Thanksgiving dinner without a theme.  Sons 1 and 2 were disappointed - they like the themed variations.  But they went along with the mandate and helped cook.  It was a good dinner and we ended up with a much bigger turkey than needed so, with plenty of leftovers, on Friday we made Mexican Turkey Mole from scratch.  It was good but everyone present who has eaten my "canned" version of Turkey Mole voted for the quick "canned" version.  This recipe can be made at any time with left-over chicken as well.

1 jar "Dona Maria Adobo" (it comes in a glass jar, it is a solid dark brown paste, and has a tin, pry-off lid) found in the Hispanic section of the grocery store
1 can diced tomatoes
1 quart chicken stock, low sodium (or turkey stock if you make your own)
~ 4 cups turkey (or chicken - cooked or raw), chopped into bite-sized pieces
~4 cups cooked, warm rice
1 package of 18 corn tortillas, warmed

In a 4 quart pan bring 1 to 2 cups of chicken stock to a simmer.  Add the contents of the jar of Dona Maria Adobo.  It is very solid but will have an oil slick on the top - be careful, the stuff stains.  Stir and mash the Adobo into the chicken stock until it is a smooth paste.  Add the can of diced tomatoes and juice, stir to incorporate.  Add the remaining stock and the turkey (or chicken).  Simmer until the meat is heated through and the sauce is thick.  Obviously, if you are using uncooked meat, this will take longer than if the meat is already cooked.

Serve over rice with warm corn tortillas on the side.  Tear the tortillas and use them to scoop up the mole and rice.

This recipe serves at least 4 hungry people.  It depends on a) how much meat you add and b) how much rice you serve.

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