Podcast
Hola y Bienvenidos! Are you ready to be inspired to cook at home, try new recipes, meet chefs, food bloggers and artisans from around the world? Diving into my Latina roots, I use my magical molcajete, wood pit and other tools and techniques that make my guacamole, crunchy tacos, chorizo y queso fundido molcajete, chimichangas, spicy slow grilled ribs, and so much more taste like grandma used to make back in Mexico. My guest chefs and familia share their inspiring stories that led them to create cookie art, Churro cupcakes, Mexican chocolate brownies, sweet potato flautas, pumpkin tamales, and other delicious culinary creations.
Warning, most of our podcasts will make you hungry and you may find yourself dancing in your kitchen to salsa music. Eat before listening or have snacks nearby as we celebrate sharing home-cooked meals with friends and family for food is love!
Saludos & Abrazos, Molé Mama
Tamale season is here! Alicias Delicias, her mama, her daughters, and Little Hunneys Cakery and her daughter joined me for my very first Tamalada in San Diego! Together we made 14 dozen tamales in a few hours! I share our recipes, our assembly tips, and how much fun we had! And I even tell you how many tamales I ate, oh my! Be warned this episode will make you hungry for tamales!
Alicia Delicias, Little Hunnys Cakery, Mama Gina & Molé Mama making tamales
Are you looking for new holiday traditions and delicious recipes? Mrs. Katie is an author, content creator, and home chef. She shares her southern cooking heritage, home tips, and messages of hope for a heartfelt holiday season filled with connection, and fun.
Find more delicious Southern food recipes by visiting Heritage Ways YouTube channel and Instagram
Be inspired by her new book and learn how her movement helped Molé Mama! Have you ever wanted a way to bend the ear of the Universe - that is, the loving energy behind all creation? Yes, that Universe, the one that renders absolute and perfect manifestation.
In Postcards to the Universe: A Global Movement for Manifestation, artist-photographer Melisa Caprio offers a way to combine art, love and manifestation that will lead you to everything your heart desires. It is a self-help personal development/spirituality book with a strong visual component.
For your free gift and to learn more about Melisa Caprio’s powerful movement visit Postcards to the Universe, instagram and facebook.
Celebrate cooking together and capturing your favorite family recipes! Be inspired to make some of Molé Mama's favorite recipes; pozole, enchiladas, mole, and so much more. Spread your love with every bite your guests take of your holiday cooking. Happy holidays and happy cooking!
Molé Mama’s chicken mole and Spanish rice simmering on her stove and her magical molcajete!
Visit Molé Mama’s cooking videos for more recipes!
Are you ready to explore some delicious new Thanksgiving recipes? Smoked bourbon turkey, buttermilk chocolate pie, cornbread & chorizo stuffing, green beans wrapped in bacon, truffle mashed potatoes, and so much more. Queen Of The Grill, a backyard BBQ Chef from Toronto, Canada, and Pure Joy Living from New Orleans, will make you HUNGRY and get you cooking! Links to all recipes in extended episode description on molemama.com. Happy Thanksgiving, everyone!
Queen Of The Grill, Pure Joy Living, Bacon Wrapped String Beans, Buttermilk Chocolate Pie
Please visit Pure Joy Living’s website for all the Thanksgiving recipes she shared during this episode.
All of Queen Of The Grill Thanksgiving recipes are listed below!
Ingredients:
Turkey
1 12 to 14 lb. fresh or thawed frozen turkey
1/2 gallon fresh apple cider or water
1/2 cup dark brown sugar
1/2 cup kosher salt
4 quarts chicken or turkey stock
1 cup bourbon or your favorite whiskey
A handful each fresh flat leaf parsley, sage, rosemary and thyme
4-6 bay leaves
2 carrots, cut into thirds
6 garlic cloves, cut in half
1 tablespoon black peppercorns
1/2 gallon Ice
Brining bucket
2-3 tablespoons unsalted butter, room temperature
Oil
Rub
1/2 tsp garlic powder, 2 tsp dried rosemary, 2 tsp dried sage, 2 tsp dried thyme, 1 tsp ground black pepper, and 1-2 tsp kosher salt, mix in a small bowl. Adjust to taste.
Glaze
4 tablespoons butter
1/4 cup dark brown sugar
2 tablespoons honey
1 cup turkey or chicken stock
1/4 cup fresh apple cider
About 1/3 cup Worcestershire sauce
1/2 cup bourbon or your favorite whiskey
Directions:
In a large saucepan, combine the cider, sugar and kosher salt. Bring to a simmer over medium high, stirring to dissolve. Pour brine into a large bowl; add 5 or 6 big scoops of ice to chill. Add the brine, stock, bourbon, herbs, spices and the turkey to the brining bucket. Add water, if needed, to cover bird. Cover and refrigerate 24-48 hours. Remove the turkey from the brine; pat dry (discard the brine).
To spatchcock the turkey: place the bird on a cutting board, breast side down, with the legs toward you. Using kitchen shears or a large knife, cut along each side of the backbone; remove. Open the turkey like a book and flip over, spreading out on the board, skin side up. Using the palms of your hands, press firmly between the breasts to flatten. Tuck the wing tips under the breasts.
Separate the skin from the breast and rub butter under the skin. Brush the turkey with oil and season with the rub. Place the bird, skin side up, on a rack inside a large roasting pan. Let stand at room temperature 30 minutes.
For the glaze, in a small saucepan, melt the butter over medium until it foams. Add the sugar and honey and stir until dissolved, a minute or two. Add the stock, cider, Worcestershire, and bourbon; simmer at a low rolling boil until reduced to about 1/2 cup, 15 to 20 minutes. Let cool.
Preheat your smoker 275 F. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees and the thigh reaches 180 F. Baste with the glaze every 15 minutes during the last hour of cooking, about 5-6 hours cooking time. Check the turkey after a couple of hours for color. When it reaches your desired color, cover it with foil. Turn the temperature up to 350 F to finish it off. Let rest at least 20-30 minutes before carving. Tilt the pan; spoon off the fat. Save the drippings for the gravy.
Ingredients:
2 lbs. fresh chorizo, casings removed
2 white onions, finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves garlic, finely chopped
4 cups coarsely crumbled cornbread (store bought or homemade)
1/2 cup chopped fresh cilantro, plus more for garnish (optional)
1 cup low sodium chicken stock
1 tbsp. unsalted butter
Grated Cotija cheese or Feta, for garnish (optional)
Directions:
Preheat smoker to 350 F. Heat a large cast iron skillet. Add the chorizo. Cook, stirring often and breaking up with a spoon, until browned, about 10-15 minutes. Transfer to a large bowl. Add the onions, carrots, celery, and garlic to the skillet. Cook, stirring often, until the vegetables brown, about 15-20 minutes. Stir in the cornbread and 1/2 cup cilantro (optional). Add to the bowl with the chorizo. Gradually stir in the stock to make a moist stuffing, but not soggy.
Grease a 9x13 inch baking dish or large skillet with butter. Spoon in the stuffing mixture evenly into the dish or skillet. Cook about 45 minutes. Garnish with Cotija or Feta and additional cilantro, optional. Serve warm.
Ingredients:
6 medium russet potatoes
1 LB. bacon
1 cup of cheddar cheese, grated
3 chives, chopped for garnish
Sour cream, for topping
Salt and pepper, to taste (optional)
Directions:
Preheat smoker to 350 F. Place two wooden spoons or bamboo skewers on either side of the potato. Slice each potato into thin chips leaving about 1/4 inch attached on the bottom.
Freeze bacon slices for about 20-30 minutes then cut into small pieces to fit between the potato cracks. Place the bacon in between every other potato slice.
Place the potatoes in a large cast iron skillet and top with slices of butter. Season with salt and pepper (optional).
Place the skillet on the grill grate and cook for about two hours. Top the potatoes with more butter and baste with melted butter every 20-30 minutes.
In the last 10 minutes of cooking, top with cheddar cheese. Cook until cheese melts.
Garnish with chives. Serve with sour cream.
**If you have extra bacon, cook it in the smoker until crispy. Crumble and use as a garnish.
My beautiful mother Rose started teaching me to cook when I was 9 years old. Her delicious authentic heirloom Mexican recipes have been passed from mother to daughters for generations. Join Molé Mama and learn how to cook some of the best authentic Mexican recipes ever!
Molé Mama | , San Diego, CA, United States
