Month: January 2015

Mole Negro de Oaxaca

I made turkey mole for 2014 Christmas dinner, and while a bit late in posting, I wanted to capture the steps/ingredient amounts before I forget. This was my first time making mole, and I can’t say I’m an expert in how exactly mole should taste, but I thought this all came out pretty fantastic (strong roasted flavors with subtle hint of chocolate).

I used a slow cooker with a 6 pound bone-in turkey breast. Added some turkey stock to the slow cooker with additional spices like cinnamon sticks and thyme, also threw in some onions and carrots.

For the mole I used various techniques and ingredient amounts from 3 different recipes:
1) Rick Bayless Oaxacan Black Mole

2) Rustica Mole Negro (Use Google Translate for English)

3) Black Mole from Oaxaca

My Version of Mole Negro de Oaxaca

~24 dry chiles total as follows:
1 dry chipotle
11 dry mulato chiles
6 dry pasilla chiles
6 dry ancho chiles
1 corn tortilla
1 medium onion
4 garlic cloves in skin
3/4 to 1 cup nuts (any mix of walnuts, pecans, peanuts, almonds, pumpkin seeds)
1/2 cup raisins
1/2 cup roasted sesame seeds
10 cups turkey or chicken broth (I don’t remember needing this much)
6 tomatillos
4 plum tomatoes
1 plantain
1/4 tsp ground cloves
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp anise
1/4 tsp Mexican oregano
1/2 tsp dry thyme
2-3 dry avocado leaves (optional, I did find these at my Mexican grocer)
120g Mexican tablet chocolate

In a large/deep cast iron skillet:

1. Split open each chile and remove the seeds, keep the seeds in a separate small bowl
2. Dry roast the chiles, blister, put in a large bowl (not thin plastic, hot water will be added)
3. Dry roast the raisins, add to the bowl with the chiles
4. Add boiling hot water, let sit for 30 minutes – put a plate to press everything down
5. Char onion and garlic with skin on
6. Dry roast tomatos and tomatillo
7. Remove skin from garlic once cool
8. Dry roast cinnamon and anise (add to toasted sesame) – add oregano, thyme, cloves, pepper
9. Dry roast nuts
10. Add a bit of lard into pan and fry tortilla, almost burnt
11. Add the chile seeds and toast until black – take burnt tortilla and burnt chile seeds and rinse under water using strainer
12. Add more lard if needed and saute the plantains a bit
13. Use blender to puree soaked chiles and raisins, then strain into container
14. Blend everything else (add stock if needed), then strain

15. Simmer sauce 20 min
16. Add chocolate
17. SImmer additional 20 min


The Gluten-Filled Peanut Butter Cookies from Bob’s Red Mill

I generally don’t like store bought cookies, and peanut butter isn’t my favorite type of cookie, but there is one exception: Bob’s Red Mill Peanut Butter Cookies that are sold pre-packaged at their grain store in Milwaukie, Oregon. We always pick some up after filling up the trunk with 25 pound bags of flour. You’ve probably seen Bob’s Red Mill products at most any grocery store across the US, but I don’t think their packaged cookies are distributed.


And, while there are variations of the PB cookies recipe online that are gluten-free or teff-filled, these are not worth your time. The Bob’s teff PB cookie recipe is especially horrific and deserves no further mention. Thankfully, when you go their Milwaukie store, they do have the good PB cookie recipe available, which is as follows (with my additional instructions and thoughts added):

Bob’s Red Mill Peanut Butter Cookies

1 cup unsalted butter (softened)
1 1/3 cup white sugar (I just used 1 cup)
1/2 cup brown sugar (I just used 1/3 cup)
3 eggs
1 Tbsp vanilla extract
1 1/2 cup peanut butter
1 cup + 2 Tbsp whole wheat pastry flour
1 cup + 2 Tbsp all purpose flour
1/3 cup powdered dry milk
1/2 tsp baking soda
1/2 tsp salt
Optional: 1 cup chocolate chips

1. Preheat oven to 350 degrees
2. Beat butter on high with paddle mixer for ~2 minutes until pale white/looks like mayo
3. Add both sugars and cream it with the butter for another few minutes
4. Add eggs, peanut butter, and vanilla – mix at a low to medium speed
5. Add flours, dry milk, soda, and salt – mix at low speed
6. Use a scoop to portion out cookies on parchment paper (original recipe says 3 3/4 ounces)
7. Chill scooped dough for at least 15 minutes
8. Bake ~13 minutes, and then press flat and bake about 3 more minutes (original baking time says 14 to 18 minutes)

In the picture below, the top row shows the baked peanut butter cookie. The left cookie is what your finished bake should look like, the right cookie is what happened when I scooped the dough, and pressed flat before baking. I prefer the left side cookie with the crinkle pattern as opposed to the fork-marked smooth version.

The mound of dough below the two cookies is what my scooped dough looked like after chilling in the fridge. These cookies did not spread when baking, so that’s why I wrote Step 8 with the recommendation of flattening the cookie after about 13 minutes.