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.
Serve these stuffed chiles as is or covered with green chile sauce and accompanied by pinto beans.
This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking.
2-3 lb pork shoulder roast
1 lb bag of dried red beans
Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme
Soak the beans in water overnight, per the instructions on the package.
Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.
While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.
Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans. Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.
About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.
Heat scale: Mild
For as simple as this rub is, it goes great with red meat, especially tri-tip.
One 3 1/2-5-pound tri-tip roast
1 tablespoon salt
1 tablespoon chile powder
1 tablespoon crushed black pepper
1 tablespoon cumin
1 tablespoon mustard
1 tablespoon garlic powder
Mix all the spices in a bowl and spread the mixture evenly on a cutting board. Gently coat both sides of the tri-tip in the mixture.
When using my trash can, I cold smoke it for two hours and transfer it to a heated charcoal grill to finish cooking. You want to grill the tri-tip until it reaches 145 degrees F at its thickest point.
If you have a higher-burning hot plate, you can hot smoke the tri-tip for 2 hours or until the meat reaches 145 degrees F at its thickest point instead of grilling it. Hot smoke for 2 hours or until the meat reaches 145 degrees F at its thickest point.
Let it rest for 20 minutes, then slice against the grain and serve. Black cherry wood chips complement beef wonderfully. If you want a deeper flavor, you can cold smoke it for 3 hours instead and finish it off on a hot grill.
Afghan dishes are rich in calories and perfectly suited to the dry and cold weather of this rugged terrain. Kabuli Pulao is the national dish of Afghanistan and is very popular in south Asia and throughout the Middle East.
1 teaspoon butter
1 cup diced carrots
1/2 cup golden raisins
2 medium onions, chopped
2 cups basmati rice
3 cups mutton broth (or vegetable broth if preferred)
2 1/2 pounds cubed lamb meat
2 teaspoons whole cumin
1 1/2 teaspoons cardamom pods
2″ cinnamon piece
1/4 tablespoon whole black peppercorns
Salt to taste
5 tablespoons vegetable oil
Melt the butter in a skillet. Sauté the carrots and raisins until the carrot is soft, then set aside. Heat 2 tablespoons of vegetable oil in the same skillet and fry the onions until translucent.
Add rice and mutton (or vegetable) broth and cook until the liquid is absorbed and the rice is partially cooked.
In a separate pan, heat 3 tablespoons of vegetable oil and fry the cumin, cardamom, cinammon, and peppercorns, then add lamb pieces. Add salt to taste and cook for 5-6 minutes.
In a greased baking dish, arrange the lamb pieces in the center and cover with partially cooked rice. Sprinkle the cooked carrots and raisins on top.
Preheat an oven on 250 degrees F. and bake for 20 minutes.
Serve hot in a large flat dish.
Heat scale: mild
