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Tagged With: tacos

The Day After:Turkey in Mole Ole! Sauce

The scene is set—the date is November 30th, and after the food coma fades, we find ourselves in a fridge-gazing daze at the thought of any more mashed potatoes. Just as the traditional flavors of the season begin to seem dull, we ask ourselves — How can we jazz up the leftovers? Enter Mole Olé! This hearty sauce using our Mole Olé! blend satisfies the craving for an exotic departure from standard fall flavors, and transforms your leftovers into a  delicious, new dish too easy to believe. Make it a day or two before the marathon holiday cooking begins, so it’s all ready to combine with leftover shredded turkey on Thanksgiving Friday. Use it to stuff enchiladas, wet burritos smothered in more of the glorious sauce, or as a filling for tacos.

Chiles for Mole Olé!

Chiles for Mole Olé!

Turkey in Mole Ole! Sauce

Ingredients

2 pounds cooked turkey meat, shredded
1 can fire roasted tomatoes, drained
1 can tomatillos, drained
1 plantain- on the green side- diced small
2, one-inch slices challah or other egg bread
½ cup Mole Ole!, ground
4 cups chicken stock
1 tablespoon Chipotle Chile Flakes
1/2 cup whole almonds
1/2 cup raisins
1 small onion, roughly chopped
2 cloves garlic, sliced

Instructions

  1. Heat two tablespoons oil until hot but not smoking. Add almonds and toast until golden, about four minutes. Using a slotted spoon, transfer them to paper towel–lined plate, reserving the oil.
  2. Add raisins to oil in skillet and sauté until plump, about two minutes. Transfer to paper towel–lined plate, again reserving oil.
  3. Add onion and garlic and plantain to skillet and sauté until softened, about five minutes.
  4. Add tomatoes and tomatillos to onion and garlic mixture, and simmer over medium-high heat until reduced by half, about ten minutes.
  5. Transfer almonds and raisins to the tomato mixture along with the Mole Ole! spice blend and the challah.
  6. Working in batches, add mixture to blender and purée until smooth, adding the stock to thin to the desired consistency.
  7. Return the blended sauce to medium heat, and season to taste with salt, sugar and Chipotle Flakes.
  8. Simmer over low heat for ten minutes to develop flavors. Add the cooked, shredded turkey meat, and toss to coat in the sauce. Use to fill enchiladas, tacos, burritos, or to top nachos.
http://www.silkroaddiary.com/mole-ole-sauce-with-turkey/

Categories: Course, Global Cuisines, Latin America, Main Meals, Recipes | Tags: , , , , , , , , | 2 Comments

Yucatan Rojo Fish Tacos

I don’t know about you, but this sunshine activates my wanderlust something fierce! Long days, hot sun… I crave a remote beach and what I like to call “barefoot cuisine.” Near the top of my travel list is a combination yoga and surfing retreat on Mexico’s Yucatan Peninsula… As a mum, a student, and a spice merchant, my travel budget is limited, so I have to rely on the transportive quality of food, for the time being. These tacos do just the trick! Far from the oily, breaded fish tacos you’ve had before, these are perfect summer fare, getting their flavor from beautiful swordfish, the smoke of the grill, and the tangy, complex flavor of World Spices’ Yucatan Rojo BBQ Rub. The creamy and crunchy slaw and the crisp, spicy pickled vegetables are refreshing in their acidity, and a perfect complement to the dense corn tortillas. Garnish with plenty of fresh cilantro, and if you’ve got them, slices of  buttery avocado. With my eyes closed and taco in hand, the Yucatan Peninsula comes to me!

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Yucatan Rojo Fish Tacos

Ingredients

For the fish:
2 lbs. firm white fish, like halibut, swordfish or cod
1/2 cup Yucatan Rojo BBQ Rub, ground
vegetable oil (for grilling)
For the slaw:
1/2 head green cabbage, shredded
1 carrot, grated
1/3 cup mayonnaise
3 Tbl. rice wine vinegar
1 lime, zested and juiced
1 Tbl. Cumin
salt to taste
For the pickled veggies:
1 bunch radishes, quartered
1 carrot, sliced
1 jalapeno, sliced
1/2 medium white onion, thinly sliced
2 garlic cloves
1 cup rice wine vinegar
2 cups water
3 Tbl. Kosher Salt
1 Tbl. Pequin
To assemble:
Corn tortillas
Lime wedges
Sliced avocado and tomatoes
Fresh cilantro

Instructions

  1. Cut fish into 1 inch strips. Toss the fish and the rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.
  2. Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
  3. Combine all of the ingredients for the slaw together in a large bowl. Taste for seasoning (you might want to add more salt). Transfer into a covered container and refrigerate.
  4. Season the fish with salt and a squeeze of lime, and grill quickly over high heat, lightly brushing with a little oil once the pieces have been flipped.
  5. Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.
  6. Enjoy!
http://www.silkroaddiary.com/yucatan-rojo-fish-tacos/

Categories: BBQ, Fruits of the Sea, Latin America, North America, Recipes | Tags: , , , , , , , | Leave a comment