I am thankful Thanksgiving is over, LOL. Even though I don’t usually cook for this U.S. holiday, it is always a busy one. This year we visited Jon’s family, went shopping the day after, had friends over on Saturday and, of course, ate too much the entire weekend. That’s exhausting! But things don’t end up there. You are left with tons of food that you need to eat before it goes bad. The good thing is that leftover Thanksgiving food recipes start to pop up everywhere in the the blog-o-sphere.
So this time I decided to contribute with this recipe that you can make using leftover turkey and pumpkin. This is an adaptation of one of my favorite Mexican dishes, pastel azteca, that I make often. For this version I used a white pumpkin I had roasted before and shredded turkey. The preparation was practically the same. The main difference was the pasilla peppers and cinnamon sauce. It’s a perfect dinner for after Thanksgiving, or add a fried egg and make it a breakfast or brunch.
White pumpkin, pasilla pepper and cinnamon sauce
The ingredients:
- 2 pasilla peppers, seeded
- 2 cinnamon sticks
- 4 cups chicken broth
- 1 small onion
- 3 garlic cloves
- 2 cups white pumpkin puree
- 1 tsp ground cumin
- 1 tsp oregano
- salt and pepper to taste
The how-to:
- In a cast-iron skillet roast peppers, cinnamon and garlic. Make sure your kitchen is well ventilated.
- Blend those ingredients with the onion, pumpkin puree and 1 cup of chicken broth. Do it in batches if necessary.
- Pour in a sauce pan over medium high heat and add the rest of the chicken broth. Bring to a boil.
- Add the rest of the spices, season to taste and reduce heat to low.
- Simmer for 15 minutes stirring constantly.
- Use the sauce for pastel azteca, chilaquiles or enchiladas.
¡Buen provecho!
20 Replies
[...] This post was mentioned on Twitter by Great Cooks Blogroll, Rick Mitchell. Rick Mitchell said: RT @BenTheCook: Tons of turkey left from Thanksgiving? Make a pumpkin Aztec cake for dinner tonight http://foodurl.info/9sxt Buen provecho! [...]
Posted on November 30th, 2009 at 12:58 pm
Great shot with the leaking yolk! Makes it looks sooooo delicious!
Posted on November 30th, 2009 at 8:08 pm
Wow, this looks amazing and it's a great way to use up leftovers. I don't cook for Thanksgiving either, but you're right…a weekend of eating is exhausting!
Posted on November 30th, 2009 at 10:19 pm
OMG! I'm drooling! I had to laugh at your instructions for a well ventilated kitchen! Wonderful use of leftovers Ben
Posted on November 30th, 2009 at 11:26 pm
Looks great!
Posted on November 30th, 2009 at 7:14 pm
You already know what a fan I am of Pastel Azteca – I can't wait to try this version!
Posted on December 1st, 2009 at 12:29 am
Wow that looks fantastic dude. The colors of the pumpkin are wonderful, and imagine this sauce would work well for anytime of day. The eggs are sweet too. Breakfast ALLLL day
Posted on December 1st, 2009 at 1:37 am
What an interesting dish…like the running yolk, can almost taste it
Yummie!
Posted on December 1st, 2009 at 5:16 am
Great picture with the running egg yolk. Makes it looking so tasty and irresistible!
Posted on December 1st, 2009 at 2:46 pm
That looks so great with the egg! Wish I had leftovers at my house so I could try this.
Posted on December 1st, 2009 at 3:15 pm
A really interesting use of leftovers.
Posted on December 1st, 2009 at 10:17 am
That's way too pretty to eat!
Posted on December 1st, 2009 at 3:43 pm
A wonderful use of the leftovers all over the United States this week.
Posted on December 1st, 2009 at 11:41 am
Sounds like a unique and flavorful dish. Love the egg and the runny yolk is a must!
Posted on December 1st, 2009 at 6:38 pm
Pastel Azteca is new to me but it sounds delicious and I love your presentation of the whole dish.
Posted on December 1st, 2009 at 9:18 pm
Ben that looks absolutely divine! I love it – and the photo is gorgeous!
Posted on December 1st, 2009 at 5:11 pm
Te quedo hermoso !!!! wow!!
Posted on December 3rd, 2009 at 4:45 am
I love the first picture, Ben! Delicious recipe and fantastic pictures as usual. I love all the spices you use in the pastel.
Posted on December 3rd, 2009 at 12:58 am
Perfecto. Looks similar to pastilla or bisteya. The sweet and savory always works.
Posted on December 6th, 2009 at 2:30 am
Ooo that photo with the oozing egg is just brilliant! This looks delicious!
Posted on December 8th, 2009 at 8:14 am
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