El mole oaxaqueño es una aportación extraordinaria a la comida mexicana. Hay diferentes tipos de mole, cada uno con un sabor particular: amarillo, colorado, coloradito, almendrado, verde, manchamanteles, negro y chichilo. Existe otro difícil de encontrar que es el mole de Castillo, abundante en pimienta, orégano y chile guajillo.
Sunday Funday. This turkey and lentil chili is incredible; full of smokiness, flavor, and hearty vegetables. It is completely vegan without the turkey, and honestly, the turkey is not missed. The lentils lend a very “meaty” flavor to this all their own.
1 ½ cup lentils of your choice
1 lb ground turkey
1 medium onion, chopped
1 cup mushrooms, chopped
2 large sweet peppers of your choice, diced
32 oz (4 cups) vegetable or chicken stock
1 28oz can San Marzano crushed or diced tomatoes + juice
6 cloves garlic, minced
Chili seasoning ( 1 tbsp chili powder, ½ tbsp paprika (sweet or spicy), 1 tsp Mexican chili powder, 1 ½ tsp cumin, 1 tsp granulated garlic, 1 tsp granulated onion, ½ tsp Mexican oregano, pinch red pepper flakes)
Sea salt and pepper to taste
Toppings of your choice
*I added in Japones and Guajillo chiles to my chili but these are not necessary or mandatory for this recipe.
In a large soup pot, heat a few tbsp of olive oil over medium high heat.
When the oil is up to temperature, add in the onions, mushrooms, and peppers along with a small amount of salt and pepper
Let the veggies sauté for about 10 minutes or until the onions have browned considerably
Once the veggies have cooked a little bit, add in the garlic, ground turkey, and ½ of the seasoning blend and cook until the turkey has browned.
Once the turkey has browned, add in the last half of seasoning, the lentils, the tomatoes, and the stock. Bring to a boil and let boil for 1 minute then reduce to a simmer. Let simmer until lentils are tender.
Optional - for a thicker chili, once the lentils are tender, add about 2 cups of the chili to a blender and puree and add back into the chili.
Once the lentils are tender, stir in a handful of cilantro. Give a final taste and adjust the seasoning to your taste.
If you thought rubs were just for meat or fish, you thought wrong. Tim Love uses his “bad ass” rub (made with guajillo chile powder, fresh rosemary, fresh thyme, salt, cracked pepper and Mexican oregano) for everything from margaritas to steaks to salad dressings. In this week’s episode of Mad Genius Tips, watch F&W’s Justin Chapple put Love’s rub to the test and discovered just how versatile it is.
6 dried guajillo chiles, stemmed, seeded and soaked
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried oregano
2 cloves garlic, peeled
1 small white onion, chopped, divided
½ cup sweetened pineapple juice
1 teaspoon salt
¼ teaspoon ground pepper
2 pounds extra-lean ground pork
1 pineapple, peeled, cored and sliced into ½-inch thick rounds
½ cup mayonnaise
8 sesame seed hamburger buns
1 cup fresh cilantro leaves
Drain the soaked chiles and put them in a blender with the marjoram, oregano, garlic, ¼ of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.
Put the pork in large bowl and pour the marinade on top. Using a fork, mix well. Cover with plastic wrap and refrigerate for 30 minutes.
Heat a grill pan over medium-high heat.
Divide the pork mixture into 8 equal portions. Shape each portion into a ½-inch thick patty.
Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.
Meanwhile, brush the grill pan with oil and grill the pineapple slices until golden brown, 2 minutes per side.
Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down.
Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve.