This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.
Many people like to cook their turkey on those upright stands, so I thought I’d try it. I liked it so much I’m calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave’s Chipotle Gravy, below. Note: This recipe requires advance preparation.
This sauce is served over cooked rice or vegetable dishes. There is a lot of variety in each cook’s ingredients, so this is a widely used, basic sauce.
1 tablespoon chopped or minced fresh green or red chile, such as serrano or New Mexican
1 pound very lean boneless beef or lamb, cubed
1/2 cup shortening
1 medium onion, sliced
1 clove garlic, minced
1/4 teaspoon black pepper
1 cup water
1/4 cup dried peas or beans, soaked overnight
Lightly brown the cubed meat, onion and garlic in the shortening. Add the other ingredients and cook until the meat is tender.
Heat scale: medium
Variation: Other fresh vegetables, such as eggplant, green peas, beans, or squash may be used in place of the dried peas or beans. They should be cut in small cubes, and after the meat is tender they can be added.
