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Nov 1, 2006 04:09 PM

Mexico, One Plate at a Time: Recipe Selection and Recipe Links

November 2006 Cookbook of the Month: Use this thread to discuss which of Rick Bayless' recipes you are considering, get feedback from other chowhounds, and find out if anyone else has tried or is trying the same thing. Full length recipe reviews should be posted in the review threads-- this thread is intended for menu planning purposes. Have fun!

This thread is also the place to post links to recipes that are available online with the following caveat:

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. Hi All,

    I've been anxiously waiting for this thread to go up, because I am really excited to try the recipe for "Classic Red Mole with Turkey" (p. 206). Is anyone else going to make this dish (or have you before)? I'm wondering if you think I can make it on the stovetop, instead of in the oven?

    Thanks and looking forward to hearing what you all are going to cook!

    3 Replies
    1. re: DanaB

      I used that recipe as my first foray into mole. It's a great dish.....make sure you have everything together and your kitchen ventilated well.

      You probably could do it on the stove top but the benefit of the oven is a steady constant heat from all sides. The turkey may not cook evenly on the stove top and you may risk scorching the mole.

      I recommend making the mole a day ahead.

      1. re: Dee S

        Dee, Could this recipe be made on an outdoor grill using a cut-up Turkey? I haven't bought the book yet, but I'm looking for a good Mole Turkey recipe for Thanksgiving.

        1. re: caitlin

          You probably could.....the mole and turkey preparations are separate, with a final finish in the oven together (flavor meld). The cookbook calls for turkey breast only. I'm sure parts would work too. I've not tried it that way.

    2. I can recommend the velvety mole verde made with pumpkin seeds in OPAAT p.218

      I also like Mexican Chicken Soup (p. 142) - not revelatory or anything, just tasty!
      Potato-Chorizo Tacos are super easy and delicious (p.96)
      as is the Skirt Steak Tacos w/Rajas (p.92)

      DanaB, of course you can do it on the stovetop if you have to - mole is one of those magically adaptable foods. I have not made that recipe, but I've made turkey legs in a dark mole. I personally find turkey too rich in this dish, and prefer chicken. Come to think of it, that's probably why Bayless calls for turkey breast here...

      as for me, I'm wondering if I'll finally try chiles rellenos at home . . .

      6 Replies
      1. re: pitu

        Seconding the mole verde with pumpkin seeds. Rather easy preparation but wow.....just the softest, silkiest, rich mole. It had a freshness to it....great recipe!

        1. re: pitu

          Chiles Rellenos are at their absolute best when cooked on the spot (rather than reheating). They are so much work (and their retail price so depressed), that virtually no restaurants in the U.S. make them to order... so you should note a very big quality difference when you make them at home.

          1. re: Eat_Nopal

            I love chiles rellenos more than life itself. I have a friend who makes them and then freezes them. They come out a bit limp and flat, but the flavor's still there and I'll make do. I make them about 3 times a year cause they're a pain...but worth it once in a while. I have to wear one of those masks because the chiles make me cough and sneeze - capsicum or whatever it's called.

            There's a place in Berkeley that uses fresh chiles. But their filling isn't great.

            1. re: oakjoan

              Joan... here is a trick, grill your Poblanos outdoors, then you wont get the smoke in your kitchen.

              1. re: Eat_Nopal

                Yeah, I know about the outdoor method and have used it. I still get coughing fits. I must be allergic. I now have purchased several of those masks that look as if they're made with Pelon lining material. I have 3 and alternate when I think some of the capsicum (sp?) is getting through. It helps a lot but not completely.

                What a curse! Wonder what the neighbors think seeing me outside over the bbq with my white mask on?

                1. re: oakjoan

                  That is most unfortunate, but it sounds like you are quite a trooper!

        2. There are some recipes on the Frontera website. Some of them use bottled salsas, and it's not always indicated what cookbook a recipe might be found in. But there is, at a minimum, a recipe for the Mexican chocolate streusal cake which someone mentionned in the previous picks and pans thread.

          1 Reply
          1. re: julesrules

            THe bottled sauces are EASILY replaced by home made ones...


          2. I'll be cooking from this Mexican cookbook--excited to be participating in this for the 1st time. Please tell me, is it preferred that we pick a recipe nobody else is trying? Or do most cooks want to compare notes? Thanks!

            1 Reply
            1. re: blue room

              You can just make whatever you want from the book. Important part is to report back here on the appropriate thread. Sometimes you won't get a response even though everyone is reading along or someone will respond a bit later after they've tried the recipe. Linking a photo is also a bonus. :-)

            2. I've bookmarked these ones to try though I probably won't get to all of them:
              - Almond Rice Cooler
              - Rice Pudding
              - Churros with Mexican Hot Chocolate
              - Mexican Chocolate Streusel Cake
              - Chicken Tostadas with Tangy Romaine and Black Bean Salsa
              - Chipotle Beans with Wilted Spinach and Masa Gnocchi
              - Gorditas with Classic Shredded Beef
              There were some others, but these are the ones I remember. I tried to talk my in-laws into having a Mexican Thanksgiving (my parents are always up for anything) but it got vetoed rather quickly! I might try to sneak some side dishes or a dessert in on them though!

              1 Reply
              1. re: Katie Nell

                The Chipotle Beans are awesome on their own. I've made them both ways and prefer them without the spinach and dumplings.