Making the most of the holidays is so important to me because my family loves the holidays.  Growing up I with my moms side of the family was great and it was big. Every weekend there was a birthday party,  a wedding, quinceañera (15 birthday kind of like a sweet sixteen), or just a get together.  We ate all sorts of Mexican dishes like mole, birria, chile colorado, carme asada and more much more.  Mole is one of my favorite things on that list and luckily my husbands too!

Just happens that I had bought extra turkeys during the thanksgiving sale and my mom makes a mean turkey with mole dish so I decided to take a chance.  Now I've told y'all how much I love my InstaPot so I knew I was going to use it to cut time Big time the only problem was fitting this huge almost 13 pound  bird in it so I decided to cut it into pieces threw half  the turkey in it some salt (tbsp), half onion, four cloves of garlic, little water (1 cup I needed the broth) put it on for 20 minutes and let it release on its own.

Turkey was done so fast!! I made the second batch the same and decided to freeze it to make something else for later I'm thinking turkey tamales, cause why not?! I strained the broth both times which yielded about 4 cups each time which I strained  and put in mason jars.  I used one batch of this and set my onions and garlic aside as well to use for my sauce.  I shredded the turkey I was using and set that aside while I made my sauce.

I also had bought 1 can of ground mole at Food Lion last week it is in the Hispanic/ethnic food section.






I opened that bad boy up blended it with my onions, garlic and broth I set aside. I also had crisped but not charred a corn tortilla meanwhile on the stove top over the fire (the way my grandma does) and added that in to my blender it gives it a good flavor trust me you can also add a spoonful of almond butter/peanut butter to this at this time. Once it was all blended smooth I added it to my large pot then added my shredded turkey and let it all come to a boil then simmered for a couple minutes.  It was so good and so darn easy tasted like my grandmas mole!

I didn't get a pic but here is what it looked like except my turkey was shredded.

My InstaPot Mexican "everything" Chicken

Some pretty neat things have happened I've lost some weight all while staying busy with the kids and getting some DIY stuff done super fun!! Today though I'm going to talk about my InstaPot if you have one you will understand how much you can love a kitchen gadget! InstaPot is an electric pressure cooker that can make dinners from frozen to table ready within a  hour or so. I have tried so many recipes out on it lately maybe because I have been on the go so much and I've used it more than my stove haha!  The best recipes that I want to share is my Mexican "everything" chicken recipe it's so easy and you can use it for so many things. I use it to make nachos, tacos, burritos, enchiladas etc etc.

Mexican "everything" chicken
This is what I use
3-4 large chicken breasts (I put them in frozen too depending on how much prep time I've had)
4 cloves of garlic
1 small onion chopped
2 Roma tomatoes chopped
1 green bell pepper chopped (if you don't have littles or your fam likes spicy use a jalapeño or two)
1 cup of chicken stock
salt, pepper
1 tsp cumin
1 pack of Sazon seasoning with cilantro and tomatoe << My secret weapon

I mix in garlic, onion, tomatoes and bell pepper with a tablespoon of olive oil on sauté  once it's tender I add the rest of my ingridients  set it to cook for 15 minutes in my InstaPot and done!!
Tip you can double this about 6 breasts and cook for about 20 minutes seriously a great way to make ahead of time and freeze for really quick meals!