*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.