As a television personality, he hosts “Mexico— One Plate at a Time”.Rick Bayless is the proprietor of several restaurants including Frontera. Just be careful as some may be too spicy. The sauce is even better the next day- I think this is one of my favorite things I’ve ever made! Ole, that is completely up to you, but I don’t see a problem with it! Meanwhile, remove any stray chile seeds left in the fat. Repeat with tortillas. We’re working on digitizing the first few seasons. I’m glad I planned ahead and did it over the course of two days; I also found a really helpful video of Rick making it on Panna. Check the fat in the pot:  if there’s more than a light coating over the bottom, pour off the excess; if the pot’s pretty dry, film the bottom with a little more lard or oil. In this recipe from Rick Bayless, juicy turkey breast is braised in a sauce of 11 chiles and spices, plus a host of aromatics that lend deep authentic flavor. Just before serving, warm the mole in the pot, nestle in the turkey breast, then braise and serve as described in Step 5. 3. went well with the mole dish!! Tear the chiles into flat pieces and, when the lard or oil is hot, fry the chiles, three or four at a time, flipping them nearly continually with the tongs, until their interior sides have changed to a lighter color, about 20 to 30 seconds total frying time. When quite hot, scrape in the chile puree and stir nearly constantly until the mixture has darkened considerably and thickened to the consistency of tomato paste, 10 to 15 minutes. 4. If it’s too thin, simmer it briskly over medium to medium-high heat until a little thicker; if too thick, stir in a little water. For instance…use “pepitias” (pumpkin seeds) instead of almonds. I was wondering if you can send me a picture of the breast chicken mole that I saw on TV live well net work it really looked very delicious Lithuania you . Transfer turkey to a plate. Remove the turkey from the mole and place on a cutting board. Partially cover, reduce the heat to medium-low and simmer gently, stirring occasionally, for 45 minutes. Wasn’t really worth the effort, imho. I just made this over the weekend and in spite of a few mistakes (over frying a few of the chiles, etc), this turned out well! Add garlic and onions; cook, stirring, until brown, 10–12 minutes. Initial toasting and browning. Set out 2 large bowls and scrape the tomatillos, juice and all, into one of them. COPYRIGHT © 2014 RICK BAYLESS. Turkey in Mole Poblano In this recipe from Rick Bayless, juicy turkey breast is braised in a sauce of 11 chiles and spices, plus a host of aromatics that lend deep authentic flavor. Season turkey breasts with salt. Working with one ingredient at a time, fry the almonds, peanuts, pumpkin seeds, and raisins until toasted, about 1 minute for almonds, 45 seconds for peanuts, 20 seconds for pumpkin seeds, and 15 seconds for raisins. I used to live in parts of California where there were Mexican restaurants that served good mole, but now living in Georgia I have to make the mole myself and this recipe is great! Use tongs to transfer the rehydrated chiles to a blender, leaving the soaking liquid behind. Searing and simmering. Your email address will not be published. In the video, Rick toasts them one side at a time and pushes them down (quickly). To ensure success and to streamline a rather complex preparation, first set out all the ingredients, completing basic preparations as described:  husk and rinse the tomatillos, stem and seed dried chiles, peel the garlic, grind spices if you’re using whole, toast the bread and chop the chocolate. Use leftover tortillas in place of the bread. Using a slotted spoon and reserving oil in skillet, transfer chiles to paper towels to drain. It’s quite labor intensive prepping all the chilies, frying so many ingredients and the straining steps. Blending and straining. Fry them very quickly. oil from skillet into Dutch oven; set aside. Hi – does this recipe really used 6.5oz of sesame seeds? I usually toss it and use broth instead. Mexico One Plate at a Time Season 12: Bayless’ Best Ever, ground cinnamon, preferably Mexican canela, Season 11 Recipes: Yucatán: A Different Mexico, Yellow Mole with Grilled Fennel and Portobello Mushrooms, Roasted Tomatillo Chilaquiles with Goat Cheese. To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate. Using slotted spoon, transfer onion mixture to bowl with spice mixture. Working in small batches, add chiles and cook, turning, until toasted, about 20 seconds. Cover and refrigerate if not completing Steps 3 and 4 within an hour or so. Grind into a powder and transfer to a large bowl; set spice mixture aside. Instead complete the mole through the simmering (Step 4); cool, cover and refrigerate the mole and the browned, uncooked turkey breast separately for up to 3 days. Working Ahead:  Mole can be successfully made ahead—even getting better with 2 or 3 days well-covered residence in the refrigerator. Heat reserved Dutch oven over medium-high heat. chile seeds (discard the rest) and 4 tbsp. It is one of the key flavor profiles in the mole. It’s a great feeling finding the perfect recipe after searching for so long. Transfer pot to a rack; let rest 20 minutes. Pour off all but 3 tbsp. It may be called the great American bird, but turkey was first domesticated in Mexico, where, as James Beard once wrote, "it was to that country what beef is to the United States." Return skillet with oil to medium heat. Your email address will not be published. When you return the puréed chiles to the soup pot you set aside off the heat, do you keep or discard the used oil in that soup pan? Return skillet to medium heat and fry the bread, turning once, until golden brown, about 3 minutes; transfer to paper towels. Ladle a generous amount (3 to 4 cups) of mole over or around the turkey slices and sprinkle with the reserved sesame seeds. Stem chiles; shake seeds into a bowl. Remove to a clean plate; brown the other half in the same way. I do 5 seconds, flip, and 5 seconds more, max…in almost smoking oil. The recipe has now been corrected. Return skillet to medium-high heat; add tomatillos and tomatoes; cook, stirring, until soft, 10–12 minutes. One important note…do not fry the dried chilles too long, it will become bitter. However it makes a huge quantity, so I’ve frozen it and will enjoy it for months! Add spice purée, reduce heat, and cook, stirring, for 30 minutes. Email. Use fruit other than the raisins, or in addition-to. Among them ruda, avocado leaves, spearmint and oregano. It’s very complex, with smokey heat. Add chile purée; cook, stirring, until thick, 10–12 minutes. Stir with your slotted spoon for 20 to 30 seconds, until they’ve puffed and browned slightly. ALL RIGHTS RESERVED. The purpose of the bread is to thicken the sauce and add texture. My Grandma’s recipe has many more herbs and spices. Set a fine strainer over an 8-qt. Copyright © 2020 Saveur. Save my name, email, and website in this browser for the next time I comment. Use “palm sugar” or honey instead of white sugar. My family recipe includes pumpkin seeds and peanuts. Let stand about 30 minutes. The turkey breast will be much juicier. Taste and season with a little more salt or sugar if you think necessary. CORRECTION: (November 17, 2010) This recipe was missing instructions on how to use the toasted almonds, peanuts, pumpkin seeds, and raisins. I would love to make this for a friend but unfortunately she’s allergic to nuts such as almonds. 2. Was just wondering what else u have to say about Cassia cinnamon? or vegetable oil, plus a little more if necessary, dried mulato chiles, stemmed, seeded and torn into large flat pieces, stemmed, seeded and torn into large flat pieces, firm white bread, darkly toasted and broken into several pieces. Let chiles steep for 30 minutes. Reduce heat, cover, and simmer until turkey is just cooked through, skimming foam, about 35 minutes. Some recipes say to use it. Related Articles. The spicy, sweet, savory sauce can be sopped up with hot tortillas and rice, or even crusty bread. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. Next Article . Tweet. Not sure if the bitterness/astringency was from the soaking liquid or perhaps the lard used to fry everything. I’m very interested in food/health and would like to know where u learned this. Transfer fried chiles to a large bowl; add boiling water to cover.