This Thanksgiving we have so much to be grateful, even though our family’s heart is still heavy from the loss of our dog, Sol – the Pyrenees sitting on the right side. His loss made us reflect of what is most important and brought our family closer. We feel so very grateful that we got to be with him and smile every time we think about how sneaky he was or how he greeted us every morning with his big head as we barely opened our eyes. We will miss him, but will always feel lucky to have had him during a crazy period of our life.

Much health to all of you, may you have a great Thanksgiving holiday with those you love.

P.S.  During this holiday season, we have partnered with an organization that is doing some amazing things around food. We can’t wait to share more- stay tuned in our socials.

In Case You Missed It, Yoli Westside gained recognition for both retail and our new lunch experiences.

Eater named Yoli among its 32 Best Restaurants in Kansas City.

Lonely Planet included Yoli Westside in its staff’s favorite local food markets in the US.

Pavo en Pipián (Mole Verde)

Ingredients

• Leftover turkey chopped in bite-sized pieces or shredded

• White or yellow corn tortillas

For the Pipián (Mole Verde)

• 1 ½ cups pumpkin seeds

• ½ cup peanuts

• 1lb tomatillos, husked and rinsed

• 4 cloves garlic

• 4 serrano peppers

• 2 epazote leaves or 1 tsp dried epazote

• 1 cup spinach, loosely packed

• 1 bunch radish leaves

• 1 bunch cilantro

• ¼ white onion

• 1 tsp chicken bouillon

• 1 qt chicken broth

• 2 tbsp of pork fat

Garnishes

• Toasted pumpkin seeds

• Thinly sliced white onion

• Queso cotija

• Butter to heat tortillas

How to prepare

In a hot pan, quickly toast the pumpkin and peanuts. Set them in a food processor with 1 cup of chicken broth or as much as needed to pulse until smooth. Then add the remaining of the ingredients up to the chicken broth and continue to pulse until smooth.

In a Dutch oven, heat up the pork lard and add the pipián mixture. Let it simmer on low heat for 10-15 minutes.  

In a separate pot, add your turkey and desired amount of pipián. Save the remaining pipián for another use. We love it on enchiladas or over roasted chicken and vegetables.

Mix gently and heat through.

Heat up your tortillas over high heat with a little butter.

To assemble, set your tortillas as heaping tablespoon of turkey mixture, top with sliced onion, pumpkin seeds and cotija.

Provecho!