Condiments

Leftover Turkey Tacos with Mole

Leftover Turkey Tacos with Mole
Spice up your holiday leftovers with this rich, thick, creamy, and smooth mole sauce—all done right in your Vitamix!
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Total Time
49 min
Total Time
49 min
Ingredients
  1. 1 ounce (25 g) pasilla chillies
  2. 4.5 ounces (125 g) ancho chilies
  3. 1.75 ounces (50 g) guajillo peppers
  4. ⅓ cup (70 g) raw peanuts
  5. ⅓ cup (70 g) blanched almonds
  6. ¼ cup (50 g) walnuts
  7. ⅛ (25 g) pepitas
  8. ⅓ cup (70 g) sesame seeds
  9. 1 stick cinnamon stick
  10. 5 cloves whole cloves
  11. 6 berries allspice berries
  12. 1½ heads garlic
  13. 3 Tablespoons (20 g) lard
  14. 1⅔ cup (250 g) white onion
  15. ¼ cup (50 g) raisins
  16. 1 Tablespoon Mexican oregano
  17. ⅓ cup (50 g) dark chocolate
  18. ⅓ cup (50 gal) milk chocolate
  19. ½ cup (70 g) brown sugar
  20. 2¼ cup (540 ml) water
  21. 3⅓ cup (500 g) turkey breast
  22. 10 tortillas corn tortilla
  23. fresh cilantro leaves
  24. lime wedges
  25. queso fresco
Instructions
  1. Toast pasilla chiles, ancho chiles, and guajillo chiles in a dry, hot frying pan over medium-high heat for about 3 to 4 minutes, or until fragrant and slightly charred. Allow to cool. Remove from pan, discard stems and seeds, and set aside.
  2. Using the same pan, add peanuts and almonds, and toast for 2 to 3 minutes. Remove from pan and set aside.
  3. In the same pan, toast walnuts for about 3 minutes, or until they start to crackle. Remove from pan and set aside.
  4. Repeat with the pumpkin and sesame seeds, toasting them together for about 3 minutes. Remove from pan.
  5. Using the same pan again, toast the cinnamon stick, cloves, and allspice for about 3 minutes, or until fragrant. Remove from pan.
  6. Add garlic still in their skins to the hot pan and toast for about 5 minutes, or until blackened. Remove from pan.
  7. In a separate large pan, warm the lard until melted. Add onion and cook on medium-high heat until starts to brown and soften. Add garlic and raisins. Cook for 1 to 2 minutes.
  8. Transfer onion, garlic, raisins, nuts, seeds, spices, Mexican oregano, dark chocolate, milk chocolate, brown sugar, and chiles to the Vitamix container in the order listed and secure the lid. You’ll be packing a lot of ingredients into the container, which will be filled completely. This is normal.
  9. Start the machine, slowly increase to its highest speed, and blend for 1 minute, using the tamper to push ingredients into the blade. While machine is still running, remove the lid plug and slowly pour 1 cup of the water through the lid plug opening. This is a very tough blend so don’t be afraid to tamp aggressively; the motor will have a loud chugging sound.
  10. Continue to blend for 3 minutes, adding the remaining 1¼ cups (300ml) water as needed, until you have a smooth sauce that is the consistency of yogurt. Set aside.
  11. Warm the shredded turkey in a pan over medium heat for 3 minutes. Add 1 cup of the mole and mix well. Take off heat. Warm the tortillas. Add turkey-mole mix to each tortilla. Garnish with cilantro, lime, and queso fresco.
Notes
  1. Yields: 5 cups
  2. © 2017 Vita-Mix Corporation
Cooks Recipes http://recipe.cookswarehouse.com/

Pimento Cheese Made with SPF 53

Pimento Cheese Made with SPF 53
From founder of Lane’s BBQ, Ryan Lane: “I've shared a few other recipes from friends. But this one is straight from yours truly. I shared the photo below on Instagram and many of you wanted the recipe. So here it is. This is an unbelievable way to kick up some house made Pimento Cheese with our #spf53 rub. Adds just the right amount of spice! Just wait till you try it on a burger!”
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Ingredients
  1. 1 8oz block of sharp cheddar cheese
  2. 1 8oz block mild cheddar cheese
  3. About 4-5 tablespoons of crumbled blue cheese.
  4. 5 ounces of cream cheese
  5. 2 ounces of pimentos
  6. 1/2 cup mayo
  7. SPF53 - season to taste. (About 2-3 teaspoons)
Instructions
  1. Shred cheddar cheese then place in bowl with rest of ingredients and mix together.
Notes
  1. Ryan Lane
  2. Founder, Pitmaster
  3. About Lane's
  4. LANE'S BBQ is an award-winning barbecue catering company located in Bethlehem, GA. Founder, Ryan Lane, has based his brand on premium ingredients, while providing creative & tasty alternatives to the traditional BBQ menu.
  5. Ryan has also won awards for his smoked wings and ribs. His latest culinary achievement is house cured & smoked bacon.
  6. © 2017 Lane's BBQ LLC. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Beef Kabobs with Chimichurri

Beef Kabobs with Chimichurri
Chimichurri is a piquant herbed sauce that is often served in Argentina and other Latin American countries as an accompaniment to grilled meats. In this recipe, the tenderloin is marinated in half of the sauce prior to grilling. The other half of the sauce is reserved to use as a dipping sauce. Chimichurri is also terrific served with chicken, lamb and fish.
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Ingredients
  1. 2 pounds beef tenderloin
  2. 2 cups extra-virgin olive oil
  3. 1 cup red wine vinegar
  4. ½ cup freshly squeezed lime juice (4 to 5 limes)
  5. 4 jalapeños, seeded and chopped
  6. 8 cloves garlic
  7. 2 cups firmly packed fresh flat-leaf parsley leaves
  8. 1 cup firmly packed fresh oregano leaves
  9. 2 teaspoons red chile flakes
  10. Kosher salt and freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking with the Cast Iron Grid at 450ºF.
  2. Trim the beef and cut into 1½ inch cubes. Place in a shallow pan and set aside.
  3. Add the olive oil, vinegar, lime juice, jalapeños, garlic, parsley, oregano, and red chile flakes to the bowl of a food processor fitted with the steel blade. Blend for 30 seconds, season with salt and pepper, then process for another 10 seconds. Pour half of the sauce over the beef, reserving the remainder. Toss the meat in the marinade until completely coated and refrigerate for 4 to 8 hours.
  4. If using bamboo skewers, place the skewers in a pan and cover with water. Soak for 1 hour.
  5. Remove the beef from the marinade and divide it into 4 (8-ounce) portions. Discard the used marinade. Thread the meat on the skewers and then place the skewers on the Grid. Close the lid of the EGG. Turn the skewers every 2 minutes for a total of 8 minutes for medium-rare to medium, making sure to grill the meat on all sides. Transfer the skewers to a platter and let the meat rest for 5 minutes before serving. Serve with the remaining sauce. Serves 4
Notes
  1. Courtesy of Big Green Egg®, Copyright 2017
Cooks Recipes http://recipe.cookswarehouse.com/