Mexican Turkey Fricassée
May 8, 2012 by Joan Nova in Finishing Touches, Mexican + Southwestern, Poultry | 18 Comments
A little late for Cinco de Mayo, but ‘muy bueno’ nonetheless.
Fricassée: A French cooking term usually indicating a thick, chunky stew of meat (often chicken or veal) made with vegetables and sometimes wine.
That said, my first introduction to the term fricassée came many years ago through an unlikely source far from the Champs de Elysse. I discovered it in a cookbook written by a Puerto Rican chef and I wrote about it in Puerto Rico Style Short Ribs post.
So, it wasn’t much of a stretch after that to take it a little further west and give it some Mexican love. [Frequent visitors to FOODalogue may remember that I had a container of frozen mole from the last culinary challenge which I used as the flavor base for this dish.]
Mexican Turkey Fricassée
- 1-1/2 lbs turkey tenderloin (breast) cut in 1 inch cubes
- 1-1/2 cups mole (see link above for recipe)
- ¼ cup chicken broth
- 1 plum tomato chopped
- 2 small zucchini chopped
- 1 carrot chopped
- 2 dried plums chopped
- ½ onion chopped
- olive oil
- dry seasonings (salt, black pepper, chipotle)
- 1 clove garlic minced
- 1 cup corn niblets
- toasted pumpkin seeds
- 1 tortilla rolled, cut in thin strips and toasted.
- mixed herbs (I used cilantro and mint)
- Season meat and saute in olive oil.
- Add mole and chicken broth.
- Cook on medium low for about 30 minutes.
- Add vegetables and plums.
- Cook about an additional 15 minutes.
- Toast pumpkin seeds in dry pan.
- Toast tortilla strips in dry pan.
2.2.6
Finishing Touch: Top with fresh herbs, pumpkin seeds, and tortilla strips.
Postscript: Great flavors, satisfying dish … the only thing that could have made it better (for me) would have been dark meat.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
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18 Comments
Fricassée: “….and sometimes wine” did you drink the wine??
South Florida Food and Wine recently posted..Mother’s Day Spa Treatments in Miami
I grew up eating fricassee–rabbit or chicken. And my Mom’s were the best! But oh my, this modern interpretation flits across the border just intrigues me. Great idea, great presentation, great combo of flavors, and beautiful photos as well.
Flavors of the Sun recently posted..Retro and Fun
Muy bueno indeed. I always use chicken and never think of our friend Tom…Will keep in mind. Really a great dish.
Platanos, Mangoes and Me! recently posted..COLIFLOR A LA PUTANESCA – Cauliflower Putanesca Style
Yum, I love hearty stews and the like! I bet this tastes wonderful with turkey–a nice change from the old stand-by, chicken. I wish I had some mole hanging out in the freezer…
Katie recently posted..Linguistic Camouflage: Learning to Blend In
Hmmm interesting, I love the mole sauce addition. Turkey and mole is a very wedding-like dish here in Mexico, who’s getting married?
Ben recently posted..Chilaquiles with Scarlet Runner Beans
It is NEVER too late for Cinco de Mayo!! I love mole – it’s one of my favorites. Do I say that on every comment I leave here? Because I think I do. Because you always seem to make my favorites!!
the wicked noodle recently posted..mothers day ideas
Mole is good. Turkey is an interesting choice. Always love to try new ideas and this is definitely one.
Penny recently posted..Salade des Lentilles et Chevre
Very healthy. Love that you’ve used turkey Joan.
Sam
Sam @ My Carolina Kitchen recently posted..Skillet Blackberry Jam in Honor of my Mother for Mother’s Day
I have a terrible flu..I’m in bed..I can hardly stop coughing…Why do I feel your fricasee would make me feel better??
Please !!!!!!!!!!!
Cristina, from BA to Paris recently posted..A Communion Cake
Your fricasse looked far more better than mine. I tried making one for my daughter once. Although she said the taste was okay, I couldn’t make a great plating even if it’d cost me.
Judy Staton recently posted..click here for beach carts
Fricassee. That’s a frickin’ funny word! GREG
sippitysup recently posted..Pan-Fried Catfish Tacos with Mango Salsa- From The Obsessed Blogger In Me
This is mouthwatering! I had a friend Connie who would bring back her mole from Mexico to Dallas. Love the idea of incorporating mole in all these dishes!
tasteofbeirut recently posted..Rice and fava beans
This kind of food is definitely one of the best and I think i should give this a try.. Thanks for the idea here..
Jenny recently posted..Vacation Traveling
I must Fricassée a lot because I put wine in everything, even me!
Robin Sue recently posted..Cookies and Cream Popcorn
Too late for Cinco de Mayo, but this is a dish to be eaten year round. Wow, Joan it looks and sounds incredible. My mouth is watering right now:)
Nancy/SpicieFoodie recently posted..Spicie Roasted Potatoes, Vegan
Best alternative for turkey is chicken.. I know turkey cost much compare to chicken. I love the flavor of fricassee. This savory food is best serve during family time! It’s nice to see everyone enjoying while eating this recipe.
Born27 recently posted..Small Business Phone Services
This looks so much better than what I envisioned when I saw the title. But of course, it comes from you, a much more modern, cleaner, yet very flavorful dish.
angela@spinachtiger recently posted..Cauliflower Pizza Crust Topped with Arugula Salad
Hi Joan – I have some mole in my freezer too! From our dinner party last weekend. I will definitely remember this dish for the future. Love the garnish too!
LL
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