Green Mole with Turkey and Chochoyones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mexican moles are almost always thickened with ground nuts or seeds. Grind the pine nuts in a coffee or spice grinder. Chochoyones are dumplings similar in flavor and texture to tamale dough. Ingredients:
2 pounds tomatillos |
4 jalapeño peppers, halved and seeded |
2 teaspoons peanut oil, divided |
2 cups chopped onion |
4 garlic cloves, minced |
3 tablespoons pine nut meal, toasted |
1 cup masa harina |
2 tablespoons vegetable shortening |
1 1/2 cups water, divided |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh cilantro |
1 tablespoon sugar |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
3 1/2 cups cubed deli turkey breast |
1 1/2 cups (1-inch) cut green beans |
Directions:
1. Preheat broiler.
2. Discard husks and stems from tomatillos. Arrange tomatillos and jalapeños in a single layer on a jelly-roll pan. Broil 12 minutes or until tomatillos are slightly blackened.
3. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 4 minutes or until onion is browned. Place onion mixture, tomatillo mixture, and pine nut meal in a food processor, and process until smooth.
4. Heat remaining 1 teaspoon oil in pan over high heat. Add tomatillo mixture. Partially cover, and cook 10 minutes, stirring occasionally. Uncover and cook an additional 5 minutes or until thick and slightly darkened.
5. While tomatillo mixture cooks, combine masa harina and shortening in a medium bowl. Add 1/4 cup water; knead gently until combined. Shape dough into 18 (1-inch) balls.
6. Place fresh parsley, fresh cilantro, and 1/4 cup water in a food processor, and process until finely chopped.
7. Add remaining 1 cup water, sugar, and broth to tomatillo mixture in pan; bring to a simmer. Stir in turkey and beans. Gently stir in dough balls; bring to a simmer over high heat. Reduce heat to low, and cook 5 minutes or until dumplings are done. Remove from heat; stir in parsley mixture.
8. Wine note: With this mole's bounty of fresh herbs and spicy heat provided by jalapeño peppers, a crisp white with a touch of sweetness will refresh without overwhelming the delicate flavors. Try a riesling, like Drylands Dry Riesling 2006 from New Zealand ($15). It offers zesty citrus flavor and lively acidity, much like squeezing a lime over your dish to brighten the flavors. -Jeffery Lindenmuth
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