Festive Turkey Mole Bites

In this video, Ken does a little #recipe #experiment by creating an Americanized #turkey #mole.

Aside from being the national dish of Mexico, #turkeymole is rich and historic. A true mole uses #chocolate, #spices, #fruit, #peppers, and more to create a complex sauce. There are literally hundreds of moles with some having roots back to pre-Columbian indigenous cultures.

Ken's take on a mole is to use premade items to capture those iconic flavor profiles without having to roast and cook for hours or even days like some recipes call for. This is indeed not a traditional recipe. However, it is great for any type of wild game or leftover meats. Moreover, it should be modified into festive hors d'oeuvres for #cincodemayo, #christmas, or a #newyearseve party.

PICO DE GALLO

6 Roma Tomatoes, Diced
1/2 lg. Spanish (Yellow) Onion, Diced
1 Poblano or Green Bell Pepper, Diced
2 Jalapeno Pepper (Optional), Diced
2 Limes, Zested and Juiced
2 bunches Cilantro, Destemmed and Chopped
Sea Salt, to taste
Tajin, to taste

Mix all ingredients together, cover with plastic wrap, and store in the refrigerator a minimum of an hour before serving. (NOTE: For this recipe, Ken now recommends all of the diced and chopped ingredients now be finely minced into a fine relish).

FESTIVE MOLE BITES

1 tbsp. Toasted Sesame Oil
1/2 tsp. (plus 1 tsp. later) Ground Cumin
1/4 tsp. Allspice
1/2 tsp. (plus 1 tsp. later) Apple Pie Spice
1/2 tsp. @McCormickVideos Peppercorn Medley Grinder
1/2 tsp. Granulated Garlic
10 oz. (283 g) can Red Enchilada Sauce
10 oz. (283 g) can Green Enchilada Sauce
1/2 c. Peanut Butter, Creamy
3.17 oz. (90 g) Dark Chocolate
1/2 gallon bag Smoked Turkey or Other Smoked Meat, Pulled and Shredded
1 tbsp Peach Preserves
1/2 tbsp. Dried Oregano
1 tsp. Chili Powder
Yellow Corn Tortillas, As Needed
Neutral Cooking Oil, As Needed
Shredded Marble Jack Cheese, As Needed
Water, As Needed
Sour Cream or Mexican Creme, As Needed

Preheat the oven to 425°F (218°C). In a large skillet, set to medium-high heat, add the sesame oil with the cumin, apple pie spice, allspice, garlic, and peppercorn medley. Pour in the enchilada sauce. Fill the cans about 1/4 full, swirl to get ingredients out of can, and pour the water into the skillet. When up to a boil, add the peanut butter. Incorporate well and add the chocolate. Once the chocolate is incorporated into the sauce, add the meat, preserves, oregano chili powder, and the second addition of the cumin and apple pie spice. Mix well and then start to brown, stirring constantly until the meat is dry and has good caramelization (about 10-15 minutes). Turn off heat. In the video Ken used street taco tortillas with regular muffin tin. He now suggests you use a tin for mini muffin mignons. He also suggests you use large yellow corn tortillas and cut them into squares that are about 1/4 inch (6 1/3 mm) larger across than the mignon indention. Using only a drop or two of oil, oil front and back the first square and place on a paper plate. Oi the top of each additional square and place it on top of the preceding square until you have stacks of oiled tortillas. Place the paper plate in a zip top back, with the zipper open, into a microwave on high heat for approximately a minute. Lay the soft tortillas over the mignon indentions, use a wooden spoon handle to press them into the receptacles, fill 1/3 full with the meat, and place in the oven for 20 minutes. Top the bites with cheese and bake another 5-7 minutes until the cheese is just melted. Remove from heat and let sit a few minutes before topping with the pico de gallo relish and using a squirt bottle to top off with either sour cream or Mexican creme.

Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

00:00-00:25 Intro
00:26-04:21 Pico de Gallo
04:22-10:34 Making the Mole
10:35-12:51 Preparing the Corn Tortillas
12:52-14:27 Cooking & Assembly
14:28-20:13 Tasting & Thoughts for Improvement
20:14-22:18 Outro