- Jun 21, 2007
- 8,432
- 42
*Oaxaca Sub
*(Accent on the middle syllable, as in wah – Haw – kah)
Open faced Oaxaca Sub with Ancho Jicama slaw, turkey molé, topped with Oaxaca, tequila, and mesquite cheese sauce. A side of Yucca fries with Ancho Lime dip.
Smoked turkey, cubed or chunked
Molé de Oaxaca (The recipe is courtesy of my 96 yr. Old aunt)
Cheese sauce:
Oil
Mesquite flour
Smoked Queso Oaxaca (Queso means cheese)
José Cuervo Tequila
Half & half
Jicama slaw:
Cabbage
Carrot
Jicama
Cilantro
Canola oil
Fresh lime juice
Rice vinegar
Honey
Yucca
Peeled and cut into strips
Ancho Lime Dip:
Sour cream
Cinnamon
Honey powder
Ancho chile powder
Fresh lime juice
I used a Jennie-O turkey that already had a brining solution added, so I thawed it and it went straight into the smoker, no rub or butter. I smoked it using maple, apple, and mesquite. Once smoked, I cubed the breast and left it to sit in the molé overnight while it was in the fridge.
My aunt didn’t give me the recipe for the molé; she just gave me a small plastic bag and told me no ratios or quantities. Oh well…
I already had some Queso Oaxaca that I had smoked using my AMNS with cherry sawdust. This I used in my cheese sauce.
Next day I bought some Ciabatta bread, put a bed of Ancho Jicama slaw on it, then added the warmed turkey molé. I topped it with my smoked Queso Oaxaca cheese sauce, which uses tequila for flavor and mesquite flour for thickening.
For a side dish, I made Yucca fries, along with my Ancho Lime dip of cinnamon, honey powder, Ancho chile powder and limejuice.
Thanks for checking out my entry.
*(Accent on the middle syllable, as in wah – Haw – kah)
Open faced Oaxaca Sub with Ancho Jicama slaw, turkey molé, topped with Oaxaca, tequila, and mesquite cheese sauce. A side of Yucca fries with Ancho Lime dip.
Smoked turkey, cubed or chunked
Molé de Oaxaca (The recipe is courtesy of my 96 yr. Old aunt)
Cheese sauce:
Oil
Mesquite flour
Smoked Queso Oaxaca (Queso means cheese)
José Cuervo Tequila
Half & half
Jicama slaw:
Cabbage
Carrot
Jicama
Cilantro
Canola oil
Fresh lime juice
Rice vinegar
Honey
Yucca
Peeled and cut into strips
Ancho Lime Dip:
Sour cream
Cinnamon
Honey powder
Ancho chile powder
Fresh lime juice
I used a Jennie-O turkey that already had a brining solution added, so I thawed it and it went straight into the smoker, no rub or butter. I smoked it using maple, apple, and mesquite. Once smoked, I cubed the breast and left it to sit in the molé overnight while it was in the fridge.
My aunt didn’t give me the recipe for the molé; she just gave me a small plastic bag and told me no ratios or quantities. Oh well…
I already had some Queso Oaxaca that I had smoked using my AMNS with cherry sawdust. This I used in my cheese sauce.
Next day I bought some Ciabatta bread, put a bed of Ancho Jicama slaw on it, then added the warmed turkey molé. I topped it with my smoked Queso Oaxaca cheese sauce, which uses tequila for flavor and mesquite flour for thickening.
For a side dish, I made Yucca fries, along with my Ancho Lime dip of cinnamon, honey powder, Ancho chile powder and limejuice.
Thanks for checking out my entry.
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