An Alternative Thanksgiving Meal
Mole Rojo Sauce for Turkey
When your turkey is finished roasting, and is sitting on the counter to cool, begin preparing the mole rojo sauce.
What you’ll need:
8 whole dried pasilla peppers
10 whole ancho dried chilies
8 whole dried guajillo chilies
2 qt. water
5 Roma tomatoes
1/2 cup coconut flakes
1/3 cup sesame seeds
2 corn tortillas (placed on grill to lightly char and dry them), crumble into pieces
6 cloves garlic
2 cups vegetable broth (or chicken broth)
2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. ground black pepper
1 tsp. salt
5 oz. of 64% chocolate
1. Begin by preparing the chilies. First, remove the stems and seeds. Then, on an ungreased cast-iron fry pan (or in a 250 degree oven) dry-roast them for 5 minutes; shake the tray a couple of times to ensure they cook evenly, but do not blacken them.
2. Add water to a covered pan and simmer the roasted chilies on very low heat for 30 minutes. Strain, then cool.
3. Next, husk the tomatillos and wash the tomatoes. Then place them in dry skillet, or on a grill, for about 5 minutes or until they blacken.
4. Dry-roast sesame seeds in a frying pan for 5 minutes (you’ll know they are done when they stop popping). Be careful not to burn them.
4. Now, puree until fine in a blender the prepared tomatoes, tomatillos, and sesame seeds with the crumbled tortillas. Add the chilies, coconut flakes, peeled roast garlic, broth, and spices.
5. In a separate pot, boil water and place chocolate in a small bowl to rest on top of the heated water until melted. Once it’s a fine sauce, add to the mixture in the blender. Check the consistency, and if it’s too thick add water. Your mole should measure about 5 cups by the end of the blending process.
5. In a medium-size pot, add oil and heat until smoking hot. Pour in the sauce and re-fry it over medium heat for 15 minutes, stirring constantly. Be sure not to let it cook down and thicken too much; add more water or stock, as necessary.
6. Carefully strain the sauce through a sieve and let cool slightly.
7. Serve warm over your carved Thanksgiving turkey.
Chorizo and Cornbread Stuffing
What you’ll need:
1 lb. chorizo, cooked and drained
1 Spanish onion, diced
½ cup diced carrot
½ cup diced celery
1 T. chopped garlic
2 cups crumbled cornbread
½ cup vegetable stock
¼ cup cilantro
½ cup vegetable or chicken stock
1 T. unsalted butter
Grated cotija cheese for garnish, if desired
1. Preheat the oven to 350 degrees F. Heat a large skillet over medium heat, and cook the chorizo thoroughly, for about 5 minutes, breaking it up with a spoon and stirring occasionally as it browns.
2. Add the onion, carrot, celery, and garlic to the chorizo and stir occasionally, until the vegetables have browned; about 10 minutes).
3. Next, add the crumbled cornbread and cilantro, and gradually pour in enough of the stock so that the stuffing is not too dry, but not too wet (you’ll know it when you see it). Stir gently, but thoroughly.
4. Butter a small casserole dish, and add the stuffing to create a thick, even layer.
5. Bake until lightly brown on top; about 20 minutes.
6. Remove from oven, garnish with the cilantro and cotija, and serve hot.