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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 29 days, which is 4 weeks and 1 day of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Jen S..
Turkey Mole
Ingredients
- 1 (1/2-inch-thick) round slice white onion
- 5 cloves garlic, peeled
- 1/4 cup sesame seeds
- 1 tbsp cinnamon
- 1 tsp cloves
- 1 tsp teaspoon aniseed
- 1 tsp teaspoon coriander seeds (or ground)
- 1 tsp allspice berries (or ground)
- 1/2 cup packed raisins (golden raisins preferred)
- 1 ripe plantain, peeled and cut
- 1, 15 oz can fire roasted diced tomatoes
- 6 ounces Mexican chocolate (pareve), this is usually in tablet form, so you need to shave or crush
- 1 tablespoon sugar
- Dash of salt
- Dash of pepper
- 2-3 cups broth (chicken)
- 3 dried ancho chiles, deseeded if desired
- 1, small can (6 oz?) chipotle chiles in adobo sauce – super spicy, use only half if you have low spice tolerance
- Turkey half-breast
Directions
- Heat a heavy cast iron dutch oven or heavy pot over medium heat, and roast the onion and garlic, turning them until golden brown with some blackened spots, 8 to 10 minutes for garlic; onion is softened and charred on both sides by 15 to 20 minutes. Move to a bowl.
- Carefully toast the sesame seeds, cinnamon, cloves, aniseed, coriander, allspice, salt and pepper for 2-3 minutes on low heat. Transfer the mixture to a bowl. This is your spice mix.
- Lightly fry plantains and raisins in the lightly sprayed dutch oven. Add ancho chilles and stir for 203 minutes under medium-low heat.
- Add diced tomatoes, shaved chocolate, onions, garlic, spice mix, sugar, broth, and chipotle chiles.
- If too thick, add more water or broth, ½ c at a time. Simmer on low heat for 15-20 minutes, adding more water if needed.
- Cool, and blend in a vitamix. This is your mole sauce. You can add more stock or water as needed to maintain a velvety consistency that thickly coats a wooden spoon. This will make about 1 pint, and can be kept frozen.
- Using the same pot, lightly fry the turkey in minimal oil. Add 2 cups of mole sauce and a cup of water. Cover and cook on low-medium heat for 2-3 hours until tender and shreds easily, adding more water if needed. Shred in the sauce.
- Serve with corn tortilla, rice, beans, or sweet potato. Enjoy!
- Heat a heavy cast iron dutch oven or heavy pot over medium heat, and roast the onion and garlic, turning them until golden brown with some blackened spots, 8 to 10 minutes for garlic; onion is softened and charred on both sides by 15 to 20 minutes. Move to a bowl.
- Carefully toast the sesame seeds, cinnamon, cloves, aniseed, coriander, allspice, salt and pepper for 2-3 minutes on low heat. Transfer the mixture to a bowl. This is your spice mix.
- Lightly fry plantains and raisins in the lightly sprayed dutch oven. Add ancho chilles and stir for 203 minutes under medium-low heat.
- Add diced tomatoes, shaved chocolate, onions, garlic, spice mix, sugar, broth, and chipotle chiles.
- If too thick, add more water or broth, ½ c at a time. Simmer on low heat for 15-20 minutes, adding more water if needed.
- Cool, and blend in a vitamix. This is your mole sauce. You can add more stock or water as needed to maintain a velvety consistency that thickly coats a wooden spoon. This will make about 1 pint, and can be kept frozen.
- Using the same pot, lightly fry the turkey in minimal oil. Add 2 cups of mole sauce and a cup of water. Cover and cook on low-medium heat for 2-3 hours until tender and shreds easily, adding more water if needed. Shred in the sauce.
- Serve with corn tortilla, rice, beans, or sweet potato. Enjoy!
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