In light of recent events, many of us are likely spending more time indoors than we normally would. We wanted to share a couple of our favorite summer recipes to inspire you to get in the kitchen. The first two recipes, Chocolate Cake with Oaxacan Chocolate Ganache and Mole Negro con Guajolote/Black Mole with Turkey, come from Pilar Cabrera, a renowned chef based out of Oaxaca, Mexico. The third recipe, Organic Turkey sautéed with Canario Jelly, is from Seasons of My Heart cooking school, also based out of Oaxaca, Mexico. We hope you are making the most of your “quarantine” and that you will enjoy these authentic Mexican recipes as much as we did!
Chocolate Cake with Oaxacan Chocolate Ganache
- 2 tablespoons brandy
- 1 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1 piece Mexican cinnamon
- Zest of 1 lemon
- Zest of 1 orange
- 1 cup flour, plus more for dusting the pan
- 2 teaspoons baking powder
- 1/2 cup cocoa powder
- 4 large eggs, separated
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 6 tablespoons melted butter, plus more for greasing the pan
- 1 tablespoon vanilla
- 6 ounces Oaxacan chocolate, cut into chunks
- 2/3 cup hot coffee
1. To prepare the brandy syrup, in a small saucepan put 2 cups water, the brandy, vanilla bean and seeds, cinnamon, lemon zest and orange zest. Bring to a boil, reduce the heat to low and cook until reduced to syrup consistency. Set aside.
2. Place the rack in the center of the oven. Preheat the oven to 350-degrees. Grease and flour a 9-inch springform pan. Into a large bowl, sift the flour, baking powder and cocoa powder. Set aside.
3. Whip the whites to medium peaks. Mix together the yolks, sweetened condensed milk, evaporated milk, melted butter and vanilla. Add the wet ingredients to the sifted dry ingredients. Mix until the ingredients are well-mixed. Using a whisk, fold in the whites. Pour the batter into the prepared springform pan.
4. Bake until a toothpick comes out clean, about 30 to 45 minutes. Set aside to cool. Remove from the springform pan and put on a cake plate. Brush with the brandy syrup.
5. Meanwhile, to make ganache put the Oaxacan chocolate in a small bowl. Pour the hot coffee over and stir until the ganache is smooth. Pour over the cake, then use a palette knife to distribute the ganache so the cake is evenly covered.
6. To serve, cut the cake and place on dessert plates.
This delectable dessert recipe came from Pilar Cabrera’s cooking blog. Pilar Cabrera is a talented chef based out of Oaxaca, Mexico and the owner of La Olla Restaurante. She frequently posts recipes to her restaurant’s Instagram stories: @laollaoax.
Mole Negro con Guajolote/Black Mole with Turkey
INGREDIENTS FOR THE TURKEY:
- 1/2 medium white onion
- 6 garlic cloves
- 2 teaspoons salt
- 6 pounds turkey breast, skin removed, cut into 4 pieces
INGREDIENTS FOR THE MOLE NEGRO:
- 3 tomatillos
- 1 plum tomato
- 1/2 medium onion
- 3 garlic cloves
- 4 avocado leaves
- 8 mulato chiles
- 8 chiles pasilla mexicano
- 4 chilhuacle negro chiles
- 3 tablespoons asiento, or pork lard
- 2 plantains, peeled, sliced
- 1/4 cup almonds
- 1/4 cup pecans
- 1/4 cup peanuts
- 4 slices stale challah bread, torn in pieces
- 1/4 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/8 teaspoon anise seeds
- 1/8 teaspoon cumin seeds
- 1 teaspoon mixed dried aromatic herbs such as, marjoram, thyme and oregano
- 3 whole allspice
- 3 whole cloves
- 2 cinnamon sticks
- 4 cups chicken broth
- 1 piece, about 4 ounces, Oaxacan chocolate
- 1 tablespoon sugar
- Over medium heat, heat a comal or heavy skillet until hot. Place the tomatillos, tomato, onion, and garlic cloves on the hot comal. Roast, turning often until all sides are blackened on the exterior, about 10 minutes. Set aside in a large bowl. Remove the papery garlic peel. Using the same hot comal, heat the avocado leaves until fragrant, a few seconds. Set aside.
- Clean the mulato chiles, chiles pasilla mexicano and chilhuacle negro chiles with a damp cloth. With kitchen shears, cut a lengthwise slit on one side. Open the chiles and remove the seeds, discarding the veins and stems. Over medium heat, heat a comal or heavy skillet until hot. Toast the seeds until they are blackened, about 7 – 9 minutes. Set aside.
- In a cazuela or large pot over medium heat, heat 1 tablespoon asiento until hot. Sauté the plantains until golden, about 5 minutes. Transfer to the bowl with the tomatillos. Sauté the almonds, pecans and peanuts until they are dark brown, about 5 minutes, transfer to the bowl. Sauté the challah bread until it is golden brown, about 2 minutes; transfer to the bowl. Sauté the raisins, pumpkin seeds, sesame seeds, anise seeds, cumin seeds, dried aromatic herbs, allspice, cloves and cinnamon sticks until they are dark brown, about 5 minutes; transfer to the bowl. Transfer everything from the bowl to a blender. Blend until pureed. Set aside.
- Add 1 tablespoon asiento to the cazuela. In batches, sauté the chiles until they begin to change color and blister on both sides, but are not burnt. Transfer to a bowl as each is done. In a blender, put the toasted chiles, toasted chile seeds and 1-1/2 cups chicken broth. Blend until pureed. Set aside.
- In a large cazuela or frying pan heat the remaining asiento until hot. Add the tomatillo puree and cook, stirring with a wooden spoon, for 3 minutes. Slowly stir in the chile puree and cook. Stir in the remaining chicken broth, chocolate, sugar and avocado leaves. Taste and adjust the seasoning with salt if needed. Stirring constantly, cook until the bottom of the cazuela can be seen, about 5 minutes. Add the sliced turkey. Heat until the grease rises to the top in bubbles.
- To serve, ladle onto serving plates, dividing evenly.
This tasty recipe also came from Pilar Cabrera’s cooking blog.
Organic Turkey Sauteed with Canario Jelly
For the turkey seasoning:
- 2 teaspoons paprika
- 2 teaspoons SOMH Sea Salt
- 1 teaspoons black pepper, freshly ground
- 2 teaspoons oregano, fresh or dried, stems removed
For the pasta:
- 1 pound spinach and egg fettuccini or spaghetti of your choice
- 1 tablespoon olive oil
- 2 teaspoon of SOMH Sea Salt, to taste
For the turkey sauté:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 lb turkey thigh meat, cut off the bone, cut into 4 oz. portions
- SOMH Sea Salt and black pepper to taste
- 1 medium white onion, sliced
- 3 oz. mushrooms, sliced
- 1 bell pepper, yellow or orange, sliced thin
- 1 tablespoon garlic, finely chopped
- 4 chile de árbol, whole, stem on
- 2 tablespoons parsley, finely chopped
- 3 tablespoons chives, finely chopped
- 2 tablespoons SOMH Chile Canario Jelly
- 1 cup pasta water
For the turkey seasoning: In a small bowl, combine the paprika, sea salt, black pepper, and oregano, and mix well. Dry the turkey meat off and sprinkle with the dry seasoning on both sides. Set aside.
For the pasta: In a large pot heat 2 quarts water with olive oil and sea salt, to taste. When it has come to a rolling boil, add spinach and egg fettucini or spaghetti and cook according to package directions or until just al dente. Remove the pasta and set aside. Save the cooking water.
For the turkey sauté: In a large frying pan heat the butter and olive oil until it sizzles. Place the turkey pieces in the pan and fry on both sides until nicely brown. Remove the meat from the pan and add the white onion and cook until it is translucent. Add the mushrooms, bell pepper and stir well. Add the garlic, chile de árbol, and the herbs. Stir in the Seasons of My heart Chile Canario Jelly. Let this cook for a minute then add the pasta water and allow to thicken. Add sea salt and pepper to taste. Return the turkey and its juices on the pan and heat through. Adjust the seasoning if needed. On each plate a portion of fettucini then spoon the turkey and sauce on top. Garnish each plate with a whole chile árbol.
For more delicious recipes similar to this one, check out the Seasons of My Heart blog! Seasons of My Heart is a wonderful cooking school offering week-long courses based out of Oaxaca, Mexico.