PINK MOLE WITH TURKEY
I was intrigued by this recipe when I first tasted it in Taxco, Mexico. I learned to appreciate its complexity and history. One story of where it comes from is that it is inspired by the pine nut, the new ‘fancy’ ingredient brought by the Spanish along with almonds. The strange part is that the pine nut naturally grows pink while planted in Mexican soil. It is hard to say exactly where this dish came from, but I like it because it is delicious and has a wow factor. The almonds and pine nuts are used as the thickening agent, and the spices along with the chilies add lots of flavor.
How to make it, get in touch ?
4 tablespoons butter
1 red pepper, roasted, skin off
1 cup onion, chopped
2 garlic cloves
1/4 cup almonds, blanched
1/4 cup pine nuts (or pink from Taxco)
2 tablespoon sesame seeds
1/4 teaspoon coriander seeds
3 whole cloves
1 chipotle in adobo
1-2 teaspoons white wine vinegar
1/8 cup white Mezcal
1/4 cup heavy cream
2 cups chicken or vegetable stock
1/4 cup of cooked beetroot, diced
1 teaspoon sugar
1 teaspoon salt
1 – Roast the pepper on an open flame until the skin is charred black, then place in a bowl and cover with plastic wrap and let it sweat for 10 minutes. Peel the skin off the pepper, cut off the stem, and scrape the seeds out.
2 – In a pan, on very gentle heat, add the butter and sauté the onions, garlic, almonds, and pine nuts lightly until the onions are soft, but not brown.
3 – In a separate skillet on medium heat, add the pink peppercorns, coriander seeds, and cloves to lightly toast them. Swirl gently to bring out their aroma, but not to brown them. Otherwise, they will discolor the pink sauce.
4 – Add the chipotle, sugar, and vinegar to the pan and deglaze the pan with the Mezcal. Add the sesame seeds and the red pepper. Let the alcohol evaporate for about 3 minutes, turn off heat, and then add the cream.
5 – Add the sauté mix to a blender along with the stock, the beetroot, and salt, and blend until smooth. Pass through a sieve into a sauce pot and let it simmer gently for about 10 minutes until the sauce thickens to a gravy consistency. Adjust seasoning to taste.
2 turkey breasts
1 tablespoon corn flour
Salt and pink pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 – Place the turkey in a bowl and dust with corn flour, salt and pepper, until it is coated.
2 – Place the turkey breast on plastic wrap and cover it loosely. With a meat mallet or a rolling pin, lightly pound it flat to a thickness of ½-inch. Repeat process for the second turkey breast.
3 – Heat a sauté pan to medium-hot heat and drizzle 1 tablespoon of olive oil, and sauté the turkey breasts to a golden brown. This should take about 3-5 minutes for each side or until cooked through. Turn the heat off and add the butter untill it melts and coats the meat. Place on a cutting board and rest for 3 minutes and cut into thick slices.
4 – On a serving platter, spread out the pink mole sauce, place the turkey breast slices on top and garnish with the pink peppercorns, rose petals, and parsley.