Chef Rodriguez shows how he likes to bring his Latin American-inspired roots into New England/American food with mole-rubbed turkey tenderloins.
2 tablespoons finely ground roasted peanuts1 tablespoon ground ancho chile1 teaspoon ground cinnamon1 teaspoon ground allspice2. Use at once or store in an airtight jar at room temperature.
On this episode of the Chef's Pantry, Anna is celebrating the hot summer nights with a variety of Latin inspired recipes from charred, pork carnitas to a spicy, coconut margarita that packs a punch.
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